I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, July 7, 2010

Egg Drop Soup

My daughter Autumn loves this soup. So easy to make. Make to go along with the next Chinese meal you make or just eat the soup as dinner with a sweet roll.

*3 1/4 cups chicken stock (posted on 6-28-10)
*1 clove garlic, grated
*1/8 teaspoon ground ginger
*1 tablespoon dried chives
*2 tablespoon chicken granules
*1/4 teaspoon salt (if needed)
*1 cup chicken stock
*1 1/2 tablespoons cornstarch
*2 eggs
*1 egg yolk

~Pour 3 1/4 cup chicken stock into a large saucepan.
~Stir in garlic, ginger, chives, chicken granules, & salt, and bring to a rolling boil.
~In a cup or small bowl, whisk together 1 cup chicken stock and cornstarch until smooth.
~Whisk cornstarch mixture into boiling chicken stock. Making sure all lumps are dissolved.
~In a small bowl, whisk the eggs and egg yolk together using a fork.
~Drizzle eggs into boiling broth mixture, stirring as you do.

`Add 1/4 cup very thinly cut carrots, sautéed
`Substitute the chives for fresh green onions, chopped
`Add 1 cup frozen peas
`Add 1/4 cup celery, sautéed
`Omit garlic

1 comment:

Anonymous said...

I am so glad you posted this recipe, like all your recipes~ I enjoy seeing them. Lily loves Egg Drop Soup, so now I have to make it for her. Thanks, Martha.. I mean Barb!