Simple egg drop soup – gluten free recipe

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This egg drop soup recipe is my favorite. It’s easy, light and takes less than 15 minutes to make.

4 cups chicken broth
5 pcs baby carrot
4 tbsp cornstarch
4 tbsp cold watter
3 eggs

Pour chicken broth in a pot. Add baby carrot and bring to boil.
Simmer for 15 minutes.

Remove baby carrot and cut for little slices.

Combine cornstarch and watter together.

Pour cornstarch water to the boiling soup. Bring back to boil.

Carrefully pour beaten eggs into boiling soup. Count 5 seconds. Stir soup into same direction.

Garnish with chopped carrot and fresh chive.

Serve hot.
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