It's coming up soup time and I made a quick (15 minutes from start to finish) and satisfying egg drop soup for minimal calories:
Prep 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4-1 cup servings
Ingredients
4 cups chicken bone broth, divided
2 tablespoons chopped fresh chives
1 ½ tablespoons cornstarch
1 tablespoon Kinder's Teriyaki Marinade
2 eggs
Directions
Step 1
Reserve 3/4 cup of chicken broth, and pour
the rest into a large saucepan. Stir the marinade
and chives into the saucepan, and bring
to a rolling boil. In a cup or small bowl, stir
together the remaining broth and cornstarch
until smooth. Stir in the cornstarch mixture
gradually until the soup is the desired consistency.
Step 2
In a small bowl, whisk the eggs
together using a fork or whisk. Drizzle egg a
little at a time from the fork into the boiling
broth mixture. Eggs should cook immediately.
Nutrition Facts
Per Serving: 92 calories per 1 cup
It's quite yummy. Enjoy.
