This soup is unbelievably easy to make and it's definitely one you won't forget any time soon!
Happy New Year! This year I will be posting less often due to being a full college student and having a lot on my plate (pun intended) with 3 kids, school, extra curricular activities, etc. I have definitely been struggling to get my posts up on time the last few months, so I'm removing that stressor. I will be posting my Menu Plan Monday posts each week because I love being able to share the recipes I'm making and sharing the blog love because they are often from different food bloggers. I will also be posting two recipes each week - Wednesday and Friday postings. I have tons of recipes that I have made and have yet to share, so I'm not worried about running out of recipes. However, I don't have near as much time to type things up as I used to. So a little bit of a schedule change and dropping Throwback Thursdays and Fantastical Fridays, but still plenty of awesome recipes in store for y'all!
I am excited for a whole new year of new recipes to try. Last year, I tried quite a few new foods including egg drop soup. I figured if I could make carbonara and enjoy it and not worry about undercooked eggs happening (says the person who eats raw cookie dough), then egg drop soup was definitely something I could make. This was incredibly quick and easy with very inexpensive ingredients to boot. Definitely something I could see making sure I have the frozen veggies and wonton strips for in case a rare snow day happens and we can't get down the hill to the grocery store!
What you need:
- 4 1/2 cups chicken broth, divided
- 1 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 green onions, diced, plus some for garnish
- 2 Tbsp. cornstarch
- 1 cup frozen peas and carrots
- 3 eggs
- 1/8 tsp. black pepper
- Wonton strips for garnish
- In a large stockpot, stir together 4 cups broth, ginger, garlic, salt, and green onions.
- Bring to a boil and let boil for a few minutes. Then remove green onions and discard.
- Add frozen vegetables and return to a boil.
- In a small bowl, mix together 1/2 cup broth and cornstarch. Whisk until smooth and add to soup. Cook until soup starts to thicken.
- Add eggs to a measuring cup and whisk.
- Start stirring the soup in a clockwise rotation. Slowly add eggs to the soup while stirring.
- Season with pepper.
- Serve topped with wonton strips and diced green onions.
Each week, we enjoy a soup night that could feature soup, chili, or stew, like this Black Eyed Pea Stew with Sausage and Kale. Although not related to eggs, this Egg Roll Soup from Gimme Some Oven is a fantastic meal that we are actually having tonight for dinner and I cannot wait to eat it again!
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