Egg Drop Soup I

Cooking Recipes Catalogue

Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.

INGREDIENTS (for 4 servings):


  • In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
  • Lightly beat eggs together. Gradually stir into soup.
  • Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.