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Egg Drop Corn Soup

Prep: 10 min.
Cook: 15 min.
 
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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. Makes 6 to 8 servings.

Nutrition Facts

  • Calories 136,
  • Total Fat (g) 6,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 72,
  • Sodium (mg) 964,
  • Carbohydrate (g) 14,
  • Fiber (g) 1,
  • Protein (g) 8,
  • Vitamin A (DV%) 6,
  • Vitamin C (DV%) 9,
  • Calcium (DV%) 1,
  • Iron (DV%) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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