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 Thoburn has served as President of the Fairfax Christian School for over 25 years. An award-winning educator and visionary, she is the founder of Creating Scholars, a multimedia project featuring books and videos designed for future-focused parents.

https://www.creating-scholars.com
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