Vegetable Egg Drop Soup

Take comfort in this chicken broth-based soup.


Recipe from


Nutritional Information

Calories 189
Fat 6 g
Satfat 1 g
Protein 8 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 161 mg
Sodium 1 mg


4 cups chicken broth, divided
4 1/2 tablespoons cornstarch, divided
1 pound thawed, frozen chopped vegetables
3 eggs


Boil 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 4.