Egg Drop Soup

Eggs & CheeseSoups & Stews
Written By Jo 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 Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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