Egg-Drop Soup

7 ingredients
4 steps

Ingredients

  • 4 (14 oz.) cans clear chicken broth (7 c.)
  • 3 Tbsp. cornstarch
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 eggs, beaten
  • 1 c. chopped green onions (with tops)

Directions

  1. 1
    Heat broth to boiling point in large saucepan.
  2. 2
    Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water.
  3. 3
    Into hot broth, slowly stir cornstarch mixture with sugar, salt and pepper.
  4. 4
    Heat to boiling, stirring constantly; mixture should be slightly thickened and translucent.

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