Vegetable Egg Drop Soup

Name: Vegetable Egg Drop Soup
Yield: 4 servings
Ingredients: 4 cups chicken broth, divided; 4 1/2 tablespoons cornstarch, divided; 1 pound thawed, frozen chopped vegetables; 3 eggs

Chicken

Be the first to rate this recipe

Ingredients

4 cups chicken broth, divided ⓘ
4 1/2 tablespoons cornstarch, divided ⓘ
1 pound thawed, frozen chopped vegetables ⓘ
3 eggs ⓘ

Instructions

Boil 3 cups chicken broth. Thicken 1 more cup broth with 3 Tbsp. cornstarch and whisk mixture into boiling broth. Add 1 lb. thawed, frozen chopped vegetables; simmer for 4 minutes. Whisk 3 eggs and 1 1/2 Tbsp. cornstarch; drizzle into broth so egg cooks in strands. Serves

Nutrition & Diet Analysis (per serving)

212 kcal 11% DV

Protein Fat Carbs

Macronutrients

Protein 2.6g 5% DV

Total Fat 1.7g 2% DV

Carbs 45.9g 17% DV

Fiber 1g 3% DV

Sugar 0.7g 1% DV

Electrolytes

Sodium 218.8mg 10% DV

Potassium 213mg 5% DV

Cholesterol 65mg 22% DV

Vitamins & Minerals

Vitamin A 161.5mcg 18% DV

Vitamin C 1.4mg 2% DV

Calcium 65.3mg 5% DV

Iron 0.9mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Orange Wild Goose

Becky'S Jambalaya

Portuguese-Style Roast Chicken

Chicken,Honeydew And Grape Salad

Audrey'S Oriental Chicken

Puffy Muffin Chicken Salad Plate