Egg Drop Soup

We start many stir-fry meals with this classic and easy soup, which cooks in minutes. We like to add cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook.

—Amy Beth Corlew-Sherlock, Lapeer, MI

Takes: 15 min. • Makes: 4 servings

• 3 cups chicken broth
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 large egg, lightly beaten
• 1 green onion, sliced

1. 1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. 2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

¾ cup: 39 cal., 2g fat (0 sat. fat), 53mg chol., 714mg sod., 3g carb. (1g sugars, 0 fiber), 3g pro.