Chicken Egg Drop Soup

Name: Chicken Egg Drop Soup
Ingredients: 3 1/2 cups fat-free, less-sodium chicken broth; 1 1/2 tablespoons reduced-sodium soy sauce; 2 tablespoons cornstarch; 1/4 teaspoon freshly ground black pepper; 1 tablespoon water; 1 large egg; 1 large egg white; 2 cups chopped cooked chicken breast (about 8 ounces); 1/4 cup chopped green onions (about 2); 1 tablespoon dark sesame oil; 1/4 cup chopped cilantro (optional)

11 ingredients

4 steps

Ingredients

3 1/2 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1/4 teaspoon freshly ground black pepper
1 tablespoon water
1 large egg
1 large egg white
2 cups chopped cooked chicken breast (about 8 ounces)
1/4 cup chopped green onions (about 2)
1 tablespoon dark sesame oil
1/4 cup chopped cilantro (optional)

Directions

1

Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. While broth mixture comes to a boil, combine cornstarch, pepper, and water in small bowl, stirring with a whisk until smooth. Gradually whisk cornstarch mixture into broth mixture. Reduce heat, and simmer, stirring frequently, 1 minute or until soup is slightly thickened.
2

Combine egg and egg white, stirring with a whisk until blended. Slowly add egg mixture to soup, stirring gently. Add chicken, green onions, and sesame oil; cook 1 minute or until thoroughly heated.
3

Ladle soup evenly into 4 bowls; garnish with cilantro, if desired.
4

Serve with: Asian Slaw