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Scallion Egg Drop Soup

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By Molly Yeh
Updated Mar 31, 2015
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Make this five-ingredient soup your new go-to for busy weeknights—ready in 15 minutes!

Scallion Egg Drop Soup

  • Prep Time 15 min
  • Total 15 min
  • Servings 2
  • Ingredients 6
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Ingredients

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
  • Step 
    3
    Add peppers to taste, and enjoy!

Nutrition

Nutrition Facts are not available for this recipe

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