Vegetable Egg Drop Soup

Take comfort in this chicken broth-based soup.

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Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 22g
  • Fiber: 3g
  • Cholesterol: 161mg
  • Sodium: 1mg


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


  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 4.
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