Gg Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

Egg Drop Soup (Better than Restaurant Quality!) image

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.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

Ingredients

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

GG SOUP

I had the Man Cold today so I raided through my pantry to see what I could combine to make me feel better. The result was something that smells delicious even with a stuffed up nose, and is just spicy enough for me to forget my troubles. It's got a few different flavours that you can taste individually and enough chewy bits to be entertaining. I made this as I went. This was really easy to make (big plus when you're sick) and a bonus in that most people will have this sort of thing in their pantry. The herbs are estimates only and I suggest adding the amounts to taste, using my estimates as a guide.

Provided by Satyne

Categories Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Gg Soup image

Steps:

Mix the water, wine, chicken stock, garlic and herbs in a large saucepan and heat for 2 minutes.
Add the soup mix, stir and turn the stove down to simmer. Leave for approx 10-15 minutes or until it starts to smell amazing.
Add the Chickpeas ans Risoni, stir and simmer for another 10 minutes.
Enjoy.

Nutrition Facts : Calories 252.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.2, Sodium 133.8, Carbohydrate 42, Fiber 3.2, Sugar 1.9, Protein 7.6

Ingredients

7 cups water
1 cup white wine (i used a cheap chardonay)
2 tablespoons chicken stock
1 tablespoon minced garlic
1/2 tablespoon ginger powder
1/2 tablespoon tuscan seasoning
1 teaspoon cayenne pepper
1 teaspoon chili flakes
500 g soup mix
125 g chickpeas (drained)
1 cup risoni

THE ULTIMATE CHICKEN NOODLE SOUP

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

The Ultimate Chicken Noodle Soup image

Steps:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

EGG DROP SOUP

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

Egg Drop Soup image

Steps:

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

EGG DROP SOUP

I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

Provided by Darlene Summers

Categories Chinese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Egg Drop Soup image

Steps:

Bring chicken broth to a boil in soup pot.
Add 1/2 teaspoon salt & mix.
Combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.

Nutrition Facts : Calories 112, Fat 4.5, SaturatedFat 1.4, Cholesterol 93, Sodium 1738.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.3, Protein 10.7

Ingredients

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

EGG ROLL SOUP

Everything you love about an egg roll, with out all the hassle of ROLLING! This quick, and simple soup is very tasty. In fact it tastes JUST like an egg roll! It is also a pretty frugal recipe and not to bad for you either! I hope you can enjoy this and change it to fit your personal flavors! Omit the meat to make this for non meat eaters!

Provided by Clorissasue

Categories Asian

Time 30m

Yield 1 bowl, 8-10 serving(s)

Number Of Ingredients 10

Egg Roll Soup image

Steps:

Brown ground pork along with minced garlic, ginger and olive oil.
While meat is browning, shred cabbage and carrots.
Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!

Nutrition Facts : Calories 356.7, Fat 15.5, SaturatedFat 5.1, Cholesterol 56.2, Sodium 2020.1, Carbohydrate 27.6, Fiber 3.3, Sugar 4.9, Protein 26

Ingredients

1 lb ground pork
3 garlic cloves, minced
2 teaspoons ground ginger
1 tablespoon olive oil
1 small head of cabbage, shredded
2 carrots, shredded
1/2 cup soy sauce (more or less depending on saltiness of chicken broth)
8 cups chicken broth (more or less depending on size of cabbage)
8 egg roll wraps
cooking spray

RESTAURANT STYLE EGG DROP SOUP

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Provided by W.J. Cory

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Restaurant Style Egg Drop Soup image

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.

Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g

Ingredients

4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

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Gg Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

GG SOUP

THE ULTIMATE CHICKEN NOODLE SOUP

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

EGG DROP SOUP

EGG DROP SOUP

I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

EGG ROLL SOUP

RESTAURANT STYLE EGG DROP SOUP

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

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