Show Notes: Episode 12
For some reason I’ve always been slightly intimidated by the idea of making my own soups. It seems that some of my favorite soups have SO much work that has to go in to making them that I usually just say, Oh forget it! But not this soup! Egg drop soup is quick, easy and really tasty.
Egg Drop Soup
- 4 cups gluten free chicken broth, divided
- 1/8 tsp ground ginger
- 1/4 tsp salt
- 2 tbs chopped green onion
- 1 1/2 tbs cornstarch
- 2 eggs, 1 egg yolk
Measure out 3 1/4 cup chicken broth into a pan and bring to a rolling boil. Add ground ginger, salt and green onion to boiling broth.
Tip!: We use Progresso Chicken Broth because it’s clearly labeled gluten free!
Place the other 3/4 cup chicken broth in a small bowl and add the cornstarch. Stir until it is completely mixed in. (The cornstarch will tend to clump at the bottom.) Then add the cornstarch/broth mixture to the pan. This will help thicken the soup a bit.
Wisk together the eggs, then using a fork, slowly drop the egg in small dribbles. It will cook immediately into smooth ribbons. You want to keep the drops small so you don’t end up with huge chunks of egg in your finished soup.
This is a really easy recipe to manipulate to your liking. You can add more of any of the ingredients to get the taste you want. It’s also great to double or triple the recipe and make a huge pot of soup at once. It keeps well in the refrigerator and can be saved for lunches or snacks throughout the week!
We’re always looking for cool new tips and recipes to share on the show. So email yours to tips@gfcentral.com.
Add A Comment