I confess, I love noodle soup. Somehow, my chicken soup just isn’t the same without noodles. Mrs Grass’ soup was always a comfort food when I was sick, & somehow winter just isn’t the same without it. Cue the egg drop! Did you know this stuff is super easy to make? Really & truly, as easy as making scrambled eggs. If you’ve got some broth, you’ve got what you need to make egg drop soup.
Egg drop soup
Makes 2-4 servings
What you need:
- 3-4 beaten eggs
- Soup! You can easily use any stock/broth you might have – I actually used turkey stock made from the Thanksgiving turkey. Everything but the tail & all that! I added carrots, onions, & mushrooms to mine, but that’s up to you. This is definitely a “stone soup” moment – it’ll taste lovely by itself, but added veggies & bits of meat will only make it heartier.
How to do it in three easy steps:
1. Thoroughly heat your soup to a good simmer, & if you’ve added meat/veggies, cook them through. Remove from heat.
2. Drop in egg using a fork. It’ll make the egg bits more “noodle-y,” rather than just one egg clump.
3. Stir until egg is cooked through for a few minutes. Serve!
This is so good, & so hearty! Next time your little one is sick, or you feel a sniffle, definitely give this a try. I think I’ll be having for lunch today!