20-Minute Egg Drop Soup
This Easy Egg Drop Soup recipe tastes just like your favorite Chinese restaurant's version and is ready in just 20 minutes.
Calories: 178kcal
Servings:
Ingredients
- 4 cans chicken broth 15 ounces each
- 2 cups vegetables such as mushrooms, green onions, bok choy or spinach, finely sliced
- 6 eggs cracked into a bowl and beaten
- Reduced-sodium soy sauce for serving optional
Instructions
- On the stove top over high heat, in a medium-sized pot, bring the broth to a boil.
- Reduce heat to medium and add the sliced vegetables.
- Simmer for 5 minutes or until the vegetables are soft.
- Slowly drizzle the beaten eggs into the soup a little at a time to make ribbons, stirring the soup in a circular motion as you pour.
- Remove from heat and serve with soy sauce if desired.
WW Information
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Nutrition
Calories: 178 kcalCarbohydrates: 15 gProtein: 14 gFat: 8 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 0.03 gCholesterol: 254 mgSodium: 1714 mgPotassium: 361 mgFiber: 4 gSugar: 2 gVitamin A: 4986 IUVitamin C: 9 mgCalcium: 77 mgIron: 2 mg
