Egg Drop Soup

 

This is such a simple recipe and it's great for a quick lunch or a great side to start dinner with. Beginning your meals with a salad topped with low cal dressing or a broth based soup will help fill you up and keep you from over eating the main dish. I love this soup in part because I suffer from migraines and MSG is a major trigger for me. Although many restaurants have quit using it, some have not. By making my own "Take-Out" at home, I control the ingredients and can still eat my favorite things without the additives.

Makes 4 cups     Serves 4 as a starter or 2 as a meal  Calories 38 per cup
4 Cups Chicken Stock (or 4 c. water & 4 bullion cubes)
1/2 tsp ground ginger
1 tsp dried parsley
1 Egg
1 Tbsp Cornstarch (optional)*

Bring stock, ginger & parsley to a boil then lower to simmer. Whisk egg in separate bowl then slowly stream into simmering stock and allow to remain about 1 minute until cooked through- DONE!

*If you wish to have your soup a thicker restaurant style consistency mix 1tbsp cornstarch with 1tbsp water and add to simmering stock before you add the egg. This increases the total recipe by 90 calories bringing each cup to 61 calories.