Low Fat Egg Drop Soup, My Way

"This is a lovely way to have a favorite soup in a very healthy and yummy way."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by PaulaG photo by PaulaG
photo by breezermom photo by breezermom
photo by lazyme photo by lazyme
Ready In:
10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • In a large deep saucepan heat the broth to a boil.
  • Lower the heat to low and slowly add the egg white to the broth while stirring.
  • Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
  • Cover pan and allow it to stand for 2-3 minutes.
  • Serve.

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Reviews

  1. What could be easier? Half a recipe was made using chicken stock and chives as I was out of green onions. This was served with Vietnamese spring rolls and Recipe #204504.
     
  2. This made a quick, easy and flavorful light lunch, served with a slice of crusty bread. I cut recipe in half for 2 of us. I usually have all of the ingredients on hand, so this will be made whenever I feel like a quick soup. Could even be made heartier with some cooked chicken added. Made for Best of 2011 game.
     
  3. Such a simple recipe - so tasty too!
     
  4. This is such a wonderful light soup! My spinach and green onions seemed to want to sink to the bottom, but I didn't mind scooping down to get them. :) I'll save this one....so easy and perfect when you are feeling slightly under the weather.
     
  5. Great soup! And so easy too. I used homemade chicken broth which gave this soup a rich full flavor. The addition of the spinach added both taste and interest to the presentation. Thanks Annacia for another keeper. Made for Photo Tag.
     
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