Egg Drop Soup

Eggs & CheeseSoups & Stews
Written By Jo A. S. Thoburn

8 cups chicken stock
2 tablespoons arrowroot starch
2 tablespoons water
8 eggs
white pepper
green onions to garnish


Pour chicken stock into the pot and bring it to a boil. Mix the arrowroot with water into a slurry. Slowly pour the slurry into the chicken broth, avoiding clumps.

Beat eggs. Stir the chicken stock into a “tornado” in the pan. Slowly pour in eggs to for thin bans.

Garnish with white pepper and onions.

Jo A. S. Thoburn

Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.

https://www.creating-scholars.com
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