Appetizers / Soups / Salads

Egg Drop (Egg flower) Soup is for Lunch.

Egg Drop (Egg flower) Soup takes 5 minutes to prepare.

Egg Drop (Egg flower) Soup takes 15 minutes to cook.

Egg Drop (Egg flower) Soup makes 4 servings.

The ingredients for Egg Drop (Egg flower) Soup are:

* 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)

Here is how you make Egg Drop (Egg flower) Soup:

1.) Empty broth into a pan and set over medium high heat2.) Dice celery into pieces and place in broth3.) Add oregano, basil and thyme to broth4.) add salt and pepper5.) 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 brothTake 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 lookmakes 4 8oz servings. Great for those "sick days" when you don't want to cook a lot but you need something healthy to eatNumber of Servings: 4Recipe submitted by SparkPeople user MISSWASHUU.

The nutritional information for Egg Drop (Egg flower) Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 97.7

• Total Fat: 3.9 g
• Cholesterol: 160.1 mg
• Sodium: 636.3 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 0.9 g
• Protein: 6.0 g

Egg Drop (Egg flower) Soup is Asian cuisine.

The dietary needs meet for Egg Drop (Egg flower) Soup is Low Carb