This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- 2 tablespoons chopped green onion
Directions
Step 1
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
Step 2
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 27 | |
% Daily Value * | |
Total Fat1g | 2% |
Saturated Fat0g | 2% |
Cholesterol47mg | 16% |
Sodium18mg | 1% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein2g | |
Vitamin C1mg | 3% |
Calcium9mg | 1% |
Iron0mg | 2% |
Potassium25mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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