Egg Drop Soup

4 cups chicken broth, divided (I used one can of regular and one can of reduced sodium broth)
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives (I used scallions, which are a comparable substitute)
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
3 eggs

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger, and chives into the broth. Bring mixture to a rolling boil. In a cup or small bowl, stir the remaining broth and cornstarch together; stir slowly into saucepan until broth is the desired consistency.

In a small bowl, whisk eggs with a fork. Drizzle egg a bit at a time from the fork into boiling broth mixture. Egg should cook immediately!

Serves 4.

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Not only is this recipe super easy, it’s also super fun. I made it for the first time on Monday night and was amazed how fun “drizzling” the egg into the broth could be! Phil loved it…We guzzled it down, and I’m sure I’ll be making it again sometime in the near future!

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