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Egg Drop Corn Soup
Ingredients
-
1/2
cup finely chopped green onion
-
2
cloves garlic, minced
-
1
tablespoon cooking oil
-
1
49 1/2 ounce can chicken broth
-
1
14 3/4 ounce can cream-style corn
-
1/2
teaspoon ground red pepper
-
1
9 ounce package (2 cups) frozen chopped, cooked chicken breast, thawed (optional)
-
2
beaten eggs
-
1
finely chopped green onion
Directions
1. In a large saucepan cook onions and garlic in hot oil for 4 to 5 minutes or until onion is tender. Stir in chicken broth, corn, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes.
2. If desired, stir in chicken; heat through. Pour the eggs into the soup in a steady stream while stirring 2 or 3 times to create shreds. Top each serving with the additional green onion.
Nutrition Facts
(Egg Drop Corn Soup)
- Servings Per Recipe 6,
- Calories 136,
- Protein (gm) 8,
- Carbohydrate (gm) 14,
- Fat, total (gm) 6,
- Cholesterol (mg) 72,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 62,
- Vitamin C (mg) 5,
- Sodium (mg) 964,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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