Go Back

Egg Drop Soup

Servings 8 Servings


  • 4 C chicken stock/broth
  • 2 eggs lightly scrambled
  • freshly chopped green onion for garnish


  • In a large pot, heat the broth to boiling.
  • Take off the heat and whisk in the eggs, stirring constantly until completely incorporated and cooked.
  • Serve with freshly chopped green onion as a garnish.


Recipe by: Connie Murray@Happybellyfoodie.com