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.