Egg Drop (Egg flower) Soup

* 4 cup Organic Free Range Chicken Broth,
* 3 large Egg
* 4 small Celery stalk
* 1 1/2 tbsp Corn Starch,
* 1 tsp Oregano, ground, (optional)
* 1 tbsp Basil, (optional)
* 1 tbsp Thyme, ground, (optional)
salt and pepper to taste (optional)

1.) Empty broth into a pan and set over medium high heat
2.) Dice celery into pieces and place in broth
3.) Add oregano, basil and thyme to broth
4.) add salt and pepper
5.) Scramble Eggs in a small container

Once broth comes to a boil, remove from heat. Take a small amount (approx 4 tbsp) and mix it with the cornstarch in a separate container. Once the mixture is complete, add back into the rest of the broth

Take a fork and drop the scrambled egg mixture into broth one forkful at a time. As the egg drops into the broth, it will cook and feather giving the typical egg drop soup look


makes 4 8oz servings. Great for those "sick days" when you don't want to cook a lot but you need something healthy to eat

Number of Servings: 4

Recipe submitted by SparkPeople user MISSWASHUU.