Quick and Easy Egg Drop Soup

This Egg Drop Soup only has 5 ingredients and takes 10 minutes to make. Warm and comforting, it will definitely get you through the mid-week slumps! For an extra kick, top your soup with a touch of cayenne and sesame oil. Recipe from our friends at FOOD 52.

Ingredients

• 12 ounces cream of chicken

• 12 ounces chicken broth

• 1(15-ounce) can whole kernel corn

• 4 eggs

• 1 dash salt, to taste

• Scallions, finely chopped (for garnish)

Directions

1. In a medium-sized pot, mix together the cream of chicken, chicken broth, and 12 ounces of water (you can use the cream of chicken can as a measuring cup). Bring to a boil over medium-high heat.

2. Once the soup has come to a boil, add the can of corn, including the juice. Bring the soup back to a boil over medium-high heat.

3. While the soup comes back up to a boil, whisk the eggs plus 5 teaspoons of very cold water in a small separate bowl. Chop the scallions and set aside.

4. Bring the pot down to a simmer. While stirring the soup, slowly pour in the whisked eggs (continue stirring as you mix in the eggs; this is important). Stir until the eggs begin to flower. Add salt, to taste.

5. Serve warm in individual bowls and garnish with scallions.