Vegetable Egg Drop Soup
4 ingredients
1 steps
Ingredients
- 4 cups chicken broth, divided
- 4 1/2 tablespoons cornstarch, divided
- 1 pound thawed, frozen chopped vegetables
- 3 eggs
Directions
-
1Boil 3 cups chicken broth. Thicken 1 more cup broth with 3 Tbsp. cornstarch and whisk mixture into boiling broth. Add 1 lb. thawed, frozen chopped vegetables; simmer for 4 minutes. Whisk 3 eggs and 1 1/2 Tbsp. cornstarch; drizzle into broth so egg cooks in strands. Serves
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