Egg Drop Soup Recipe

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Egg Drop Soup Ingredients

6 cup hot water
3 1/2 oz pk chicken noodle soup mix
1 (2 envelopes)
2 eggs, well beaten
1 tbsp soy sauce (optional)
1 chinese fried noodles

A Recipe for
Egg Drop Soup

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Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Egg Drop Soup Recipe
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This is a recipe for Egg Drop Soup from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Egg Drop Soup

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Egg Drop Soup Directions

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or until
boiling. 2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender. 3.
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 eeggs form thin strings. 4. If
desired, stir in soy sauce. Garnish with fried noodles.

Serves: 6

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Egg Drop Soup Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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