Egg Drop Soup

Course Appetizer


  • 6 c Hot water
  • 3 1/2 oz Pk chicken noodle soup mix
  • (2 envelopes) 2 Eggs, well beaten
  • 1 T Soy sauce (optional)
  • Chinese fried noodles


  • Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling. 
  • Add noodle soup mix and heat, covered, 4 minutes. Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
  • Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eggs form thin strings.
  • If desired, stir in soy sauce. Garnish with fried noodles.


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