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Vegetable Egg Drop Soup

Yield
Take comfort in this chicken broth-based soup.

Ingredients

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

Nutrition Information

  • calories 189
  • fat 6 g
  • satfat 1 g
  • protein 8 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 161 mg
  • sodium 1 mg

How to Make It

  1. 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