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Egg Drop Soup Recipe (GF)

January 31, 2009

Here was a recipe that my honey made while I sat in a chair in the kitchen barely upright and whispered or signed directions at him (and my sign language is like baby talk ok? LOL) I was also looking for something with NO chunks or pointy bits to get hung up on my raw throat, so the normal add-ins you’ll find in other recipes aren’t here. This is just basic and simple.



Egg Drop Soup


  • 4 GF Chicken bouillon cubes OR 2 cans of GF chicken broth (or chicken stock for those of you who freeze/can theirs)
  • 4 cups of water if you chose bouillon
  • 2 eggs
  • 1 tsp sesame seed oil
  • 1 tsp diced garlic
  • 1 tsp cornstarch


Bouillon into water until the cubes are gone. Now remove about 1/4 of a cup to set aside. Add in the sesame oil and the diced garlic. Bring to a boil. While you are waiting for it to boil. Break the 2 eggs into a cup and thoroughly mix them together.  Now take the cornstarch and thoroughly mix it into the 1/4 cup you took out. Once the soup is boiling, slowly, with one hand, stream the eggs into the soup and with the other, stir the soup quickly in ONE direction. This creates long thin streams of eggs in the soup. Once all the eggs are in, dump in the cornstarch/bouillon mix into the soup and stir well. The soup should start thickening immediately. Turn off the heat, take the soup off the heat, and eat it when you feel like it! Enjoy!

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