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Egg Drop Soup

This amount was perfect for our family of six (kids aged 3 to 16), but it was ALL gone, so if you want leftovers, you'll need to make more.
Servings: 6 servings
Author: Kelly the Kitchen Kop



  • Make or thaw your chicken broth in a soup pot, as you bring it to a boil, toss in your green onions and the sea salt & pepper. (***The key to this soup being delicious is getting your salt & pepper right!  If you nail this part, then everyone will be all over your dinner.  All six of us loved it, and I loved knowing all the nutrition they were getting from the chicken broth and eggs.)
  • Meanwhile, beat the eggs in a separate bowl.
  • Once you have the seasonings how you want them and the broth is boiling, remove it from the heat.  You'll need help with the next step.  Have one person slowly pour the eggs through a fork into the soup, while the other person whisks the whole time, and keep whisking for another minute after the eggs are all in.  (Whisk slowly for bigger pieces of egg, which we prefer, or faster for smaller pieces that are hardly noticeable in the soup.)
  • Now serve – that's it!  Once your broth is done this soup takes no more than 5 MINUTES to make!