Sunday, January 27, 2013

Egg Drop Soup

We have had a colder than normal January here in central Texas. Yes, this former Wisconsinite is becoming a wimp! I was looking for a quick soup for lunch one day.  This fit the bill.  I loved it and will make it again!

Egg Drop Soup
one serving
Adapted from

1 1/2 cups chicken broth OR 1 1/2 cups water + 2 teaspoons (cubes) powdered chicken broth
1 medium egg and 3 egg whites
2 teaspoons soy sauce
1 teaspoon celery, minced
1 teaspoon green onion, minced
garlic powder, pepper & salt to taste
splash Tabasco sauce
Add chicken broth to a medium
nonstick saucepan
(easier clean-up). Add soy sauce, ham & veggies and heat to simmer. Cook for 1 minute.
In a small bowl beat the egg and egg whites with a fork or
nonstick whisk (better result). While stirring broth in one direction with a spoon, slowly pour in egg. Ribbons will form and soup is done! Easy peasy for a quick high protein snack.

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