Chicken Egg Drop Soup

Name: Chicken Egg Drop Soup
Ingredients: 1-1/2 cups reduced-sodium chicken broth; 1 slice peeled fresh gingerroot (1/4 inch thick); 1 small garlic clove, peeled; 1-1/2 teaspoons cornstarch; 1 tablespoon water; 1/4 cup cubed cooked chicken; 1 egg, lightly beaten; 1 tablespoon sliced green onion

8 ingredients

2 steps

Ingredients

1-1/2 cups reduced-sodium chicken broth
1 slice peeled fresh gingerroot (1/4 inch thick)
1 small garlic clove, peeled
1-1/2 teaspoons cornstarch
1 tablespoon water
1/4 cup cubed cooked chicken
1 egg, lightly beaten
1 tablespoon sliced green onion

Directions

1

In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic.
2

Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.