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Egg Drop Soup


  • 4 Cups Low Sodium Chicken Stock or Broth
  • 1 Can Summer Crisp Whole Kernel Golden Sweet Corn
  • 1 Tablespoon Green Onion, diced
  • 3 Generous Tablespoons Corn Starch
  • 3 Large Eggs
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Onion Powder
  • 1/8 Teaspoon Pepper


  1. In a pot, heat the chicken stock or broth on medium heat. 

  2. Add the corn.  

  3. Add the green onion. 

  4. Bring the broth to a gentle/slow boil. 

  5. In a small bowl, stir the corn starch with 3 tablespoons of water.  Stir the corn starch mixture into the soup.  Cook for 7-8 minutes.  

  6. Whisk the eggs in a small bowl.  Remove the soup from the heat.  While stirring with a wooden spoon, add the egg mixture to the soup.  

  7. Lower the heat to low-medium.  Return the soup to the heat.  Add the salt, pepper, and onion powder.  Cook for an additional 3-4 minutes.