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Egg Drop Soup

JuDean Parkinson
A sugar-free, dairy-free, gluten-free soup that is quick and easy to make.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Soup

Ingredients
  

  • 6 C. Chicken Broth Or 48 oz Carton
  • 2 T. Arrowroot flour
  • 4 Eggs large
  • 4 Green Onions
  • 1/2 tsp. Sea Salt
  • 1 1/2 tsp. Ginger
  • black pepper
  • 1 15 Oz Can of Whole kernel Corn

Instructions
 

  • Pour chicken broth into a large soup pan reserving 1 c. back out in a small bowl.
  • Chop up your onions and add into chicken broth, bring to a boil.
  • Stir in sea salt, pepper and ginger.
  • Mix arrowroot flour into the reserved chicken broth. Pour into the soup and stir.
  • Boil lightly for 2 min.
  • Put all eggs into a bowl and whisk together to scramble them. Slowly pour into the boiling soup while very slowly stirring in the same continuous direction.
  • Add the drained can of corn and boil for 2 minutes more. Serve and ENJOY!

Notes

Keyword chicken broth, eggs, ginger, soup