Egg Drop Soup
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- 2 can(s) condensed chicken broth
- 6 cup(s) hot water
- 2 teaspoon(s) instant chicken boullon granulars
- dash(es) pepper
- 2 eggs well beaten
- 1/3 cup(s) green onions, cut diagonally
- 3 quart casserole combine broth, water, bouillon granules and pepper, cover. Microwave on high 7 - 11 mimuteaz or until boiling. Pour eggs in thin stream into soup, stirring in a circular motion. Let stand, covered, 3 minutes. Sprinkle with green onion before serving.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Egg Drop Soup Recipe at a Glance
- COURSE: Soups/Stews