Slow Cooker Egg Drop Soup



December 25, 2008 · Print This Article

Trouble Free Slow Cooker Egg Drop Soup

What You Need:

2 (14 1/2 oz) cans all natural chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper

How to Make It:

Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the slow cooker.
Add the scallions and pepper.
Cover the slow cooker and cook the soup on low for 1 hour.

Serving Size: 8

This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.

Comments

One Response to “Slow Cooker Egg Drop Soup”

  1. Snoozie on March 31st, 2014 5:28 pm

    Hi! Would you please explain better the motion in the step “Use a fork and pull it through the soup using 2 strokes”. I made the mistake in a previous attempt with another recipe of stirring the egg and then the “flower” effect of the egg is lost and it becomes stirred in rather than whirled in with the light feathery ribbon of egg effect.
    I dont want to mess up this step. Please describe what should be dome with the fork in two strokes. Also, my Chinese husband says to achieve the bright golden broth that you see in most Chinese Restaurants he says just add yellow food coloring as it is the same Chicken Broth we American’s use.
    Thank you!!

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