- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 3 stalks scallions, chopped
- Soy sauce, to taste
- 3 eggs, beaten
- 2 teaspoons cornstarch
- Black pepper and crushed red pepper, to taste
1 In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
2 Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
3 Add peppers to taste, and enjoy!
*Recipe derived from bettycroker.
Egg Drop Soup With Scallions