Egg Drop Soup

Table of Contents

Calories Per Serving: 130

Servings: 2


24 oz chicken stock
1/8 tsp ground ginger
2 tbsp fresh chives, chopped
1/4 tsp salt
2 eggs
6 egg whites


  1. Pour the chicken stock into a saucepan over a medium-high heat.
  2. Add the ginger, chives and salt to the liquid and allow it to come to a boil.
  3. In a small bowl, whisk together the eggs and yolk.
  4. As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately.
  5. Serve warm and enjoy!

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