Lidia’s Egg Drop Soup

Shirley Unternahrer Hinh Wayland, IA

Prep. Time: 10 Minutes
Cooking Time: 1 Hour


  • 2 14½-oz. cans fat-free, low-sodium chicken broth
  • 1 quart water
  • 2 Tbsp. fish sauce
  • ¼ tsp. salt
  • 4 Tbsp. cornstarch
  • 1 cup cold water
  • 2 eggs, beaten
  • 1 chopped green onion
  • ¼ tsp. black pepper

Ideal Slow Cooker Size: 3½-Quart


  1. Combine broth and water in large saucepan.
  2. Add fish sauce and salt. Bring to boil.
  3. Mix cornstarch into cold water until smooth. Add to soup. Bring to boil while stirring. Remove from heat.
  4. Pour beaten eggs into thickened broth, but do not stir. Instead, pull fork through soup with 2 strokes.
  5. Transfer to slow cooker. Add green onions and pepper.
  6. Cover. Cook on Low 1 hour. Keep warm in cooker.
  7. Eat plain or with rice.

Per Serving: 50 calories (10 calories from fat), 1g total fat (0g saturated, 0g trans), 45mg cholesterol, 510mg sodium, 5g total carbohydrate (0g fiber, 1g sugar), 4g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 6%DV iron.