Egg Drop Soup
Egg Drop Soup
  • 2 - 14 oz cans of reduced-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tbsp water
  • 1 tbsp cornstarch
  • ½ tsp ground ginger
  • salt and pepper to taste
  1. In a medium-sized pot, bring chicken broth to a gentle boil.
  2. Mix the water and cornstarch in a small bowl until well combined.
  3. Add in the ground ginger and stir the cornstarch into the chicken broth to thicken.
  4. Slowly add the eggs to the broth, while stirring.
  5. Season with salt and pepper.
Recipe by Afropolitan Mom at