Chicken Egg Drop Soup Recipes

Steps:

• In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Steps:

• In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
• Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
• Stir gently before ladling into bowls.

Steps:

• Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
• Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Steps:

• Mince half an onion and saute in 2- T wok oil.
• Add the chicken broth; season with garlic and pepper.
• Bring to a boil.
• Add frozen potstickers and cook according to directions (about 8 minutes).
• Mix cold water and cornstarch and add to broth.
• Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
• Add 1 teaspoon of sesame oil to the pot for flavor.
• Garnish with scallions and minced ginger, if desired.

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Steps:

• In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
• In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
• Gradually add the beaten egg while stirring the soup.
• Remove from heat and serve.

Steps:

• Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
• Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
• Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
• Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.