Egg Drop Soup

This is the easiest soup you will ever make!  From start to finish in less than 15 minutes, this soup is not only easy and tasty but only 42 calories and 1 gram of fat per serving. What more could you ask for?  I was looking for something quick and light to go with my leftover Chinese food.  This was perfect.

2 cans (14 1/2 ounces each) chicken stock
3 egg whites, lightly beaten
1 tsp reduced-sodium soy sauce
1/4 cup chopped scallion tops

In a medium saucepan, bring the stock to a boil over high heat.  Cook, uncovered, for 5 minutes to reduce the volume.

Add the egg whites all at once and cook, stirring constantly, until they're white and stringy.  Remove from the heat and stir in the soy sauce and scallion tops.  (I didn't have any scallion so I just added a pinch of parsley flakes).

You may also add leftover pasta, rice, vegetables, fish or chicken to this recipe for a hearty main-course soup.

Serves 4

Source: Healthy Cooking For People Who Don't Have Time to Cook - Jeanne Jones

Janice