Egg drop soup


  • 3 eggs. No need to beat it as they can be poured directly into the pan
  • 5 cups of chicken broth or stock
  • 2 green onions
  • Little bit of black pepper
  • Salt to taste
  • 1 table spoon of olive oil
  • A small quantity of corn flour (for thickening)
  • 1 cup of boiled noodles or macaroni

How to prepare it

  • Take a saucepan and boil the chicken stock or broth. Keep boiling for some time.
  • Now add olive oil, as it will enhance the taste of soup along with salt and pepper.
  • When you see it boiling, break eggs into it slowly. Poaching of eggs is a great way to retain the nutritional value.
  • Now pit noodles or macaroni along with green onions.
  • The soup is ready. Serve it hot
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