This Egg Drop Soup Recipe is simple to make and can stay warm in a slow cooker for hours without over cooking. This recipe makes a great addition to a pot luck buffet table.
- 2 (14 1/2 oz) cans fat-free sodium free chicken broth
- 1 qt water
- 2 Tbsp fish sauce
- 1/4 tsp salt
- 4 Tbsp cornstarch
- 1 Cup cold water
- 2 eggs, beaten
- 1 scallion, chopped
- 1/4 tsp pepper
Combine chicken broth, water, fish sauce and salt in a large sauce pan.
Bring to a brisk boil over medium heat.
Whisk cornstarch and cold water in a mixing bowl until smooth.
Stir the mixture into the broth.
Continue stirring until soup returns to a boil.
Remove from heat.
Add eggs but do not stir. Instead, use a fork to pull the eggs through the soup in two flowing strokes.
Pour the soup into the crock pot. Add the scallions and pepper.
Cover and cook for an hour on low.