Chicken Egg Drop Soup

Chicken Egg Drop Soup tastes better than it looks.

Every day this week I swore the weatherman said the sun was going to shine. And Monday through Thursday we lived with gray skies and rain around here. That's right: Soup weather was upon us.

And I had a serious craving for French onion soup. I knew we had mushrooms and onions in the fridge, so I got myself quite excited one afternoon this week thinking about a big bowl of French onion soup. All I wanted to do was sit down at our kitchen table with one of our speckled soup bowls filled to the brim with hot soup, a nice layer of gooey cheese browned under the broiler coating the top.

But guess who was out of beef stock?

I didn't even want to improvise with the vegetable stock we had in the cupboard. I knew it wouldn't be the same; my craving would remain. So Chicken Egg Drop Soup it had to be. I'd never had Egg Drop Soup before - and neither had the husband - but the recipe called for soy sauce chicken, eggs, broth, onions and a few other ingredients, and of which we had in the house.


I'm happy to say this soup was extremely easy to throw together and went over quite well with the husband's taste buds as well as mine. It may not have been French onion, but it hit the spot, and I know we'll be making this again this winter.

Chicken Egg Drop Soup

Slightly Adapted From Cooking Light

3 1/2 cups fat-free, low-sodium vegetable broth

1 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1/4 teaspoon fresh ground pepper
1 tablespoon water
1 large egg
1 large egg white
2 cups chopped cooked chicken
2 tablespoons chopped red onion

Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. 

While the broth is coming to a boil, whisk together the cornstarch, pepper and water until smooth. Slowly stir the cornstarch mixture into the broth. 

Reduce heat and simmer, stirring frequently, for a minute, or until the soup begins to thicken. 

Whisk the egg and egg white until well-blended and stir slowly into the soup. Stir gently. Stir in the cooked chicken and chopped onion until thoroughly heated.

Enjoy!

According to Cooking Light, this recipe makes four servings. The husband and I got only three servings, but I'm confident it was still so low in calories and fat that there's no need to worry whether you get three or four servings. Just enjoy it!