Ingredients:

  • 4 1/2 C chicken broth – divided
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 green onions – divided – 2 = chopped into 1″ pieces; 1 = diced for garnish
  • 1 C blend of frozen corn, peas and carrots
  • 2 Tbsp corn starch
  • 3 eggs
  • 1/8 tsp black pepper

Directions:

  1. Combine 4 C of broth, ginger, garlic, salt and green onion 1″ pieces in a pot and bring to a boil for a few minutes to flavor the broth
  2. Remove the green onions with a slotted spoon and discard
  3. Add the frozen corn, peas and carrots – return to a boil
  4. In a separate small bowl, combine the remaining 1/2 C broth with the corn starch and stir till no more clumps
  5. Slowly dissolve into the boiling soup
  6. Let cook for a few minutes until it starts to thicken
  7. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation
  8. Season with black pepper

Notes:

  1. Serve the soup with diced green onions
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