Lucy's Egg Drop Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 121.1
  • Total Fat: 1.3 g
  • Cholesterol: 31.0 mg
  • Sodium: 1,304.7 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.7 g

View full nutritional breakdown of Lucy's Egg Drop Soup calories by ingredient


Introduction

This is my take on Egg Drop Soup. My family likes it better than the kind you can buy in restaurants. You can adjust the amounts of the ingredients to taste. My DH likes to use soy sauce with it, but I have not included it in the calorie count. This is my take on Egg Drop Soup. My family likes it better than the kind you can buy in restaurants. You can adjust the amounts of the ingredients to taste. My DH likes to use soy sauce with it, but I have not included it in the calorie count.
Number of Servings: 2

Ingredients

    Chicken Broth, 2 can (10.75 oz)
    Chicken Breast, no skin, 3 ounces cut into small pieces
    Celery, raw, 1 cup, thinly sliced
    cornstarch, 2 tbsp
    1/2 cup cold water
    Onions, raw, 1.4 cup, chopped
    Egg substitute, liquid (Egg Beaters), 1/4 cup

Directions

Slice celery, chop onions, and cut the chicken and add to the 2 cans of chicken broth in a medium sized cooking pan. Cook over medium heat until chicken is done and celery and onions are tender. Combine the cornstarch and water and stir until dissolved. Slowly add to soup while stirring constantly. Let it simmer for about 5 minutes. Slowly pour Egg Beaters into soup, stirring counter-clock wise. As soon as all of the egg is in the soup, stop stirring. Let it simmer 5 minutes. Enjoy.
Two 1-1/2 cup servings.

Number of Servings: 2

Recipe submitted by SparkPeople user LUCYMAVIS1.