Chicken Egg Drop Soup

Bowl of chicken egg drop soup


  • 1 14.5 oz.can MUIR GLEN or HEALTH VALLEY organic Chicken Noodle Soup
  • ½ cup water or stock
  • 1 carrot, thinly sliced
  • 1 cup raw spinach or lettuce leaves
  • 1 garlic clove, chopped
  • 1 teaspoon lemon juice
  • 1 - 2 eggs, beaten in small bowl
  • freshly ground pepper to taste
  • sesame oil to taste


In soup pot on stove, combine can of soup, water, carrot, greens, garlic, and lemon juice. Simmer covered at medium heat until carrots are cooked. Bring soup to a gentle boil. Hold small bowl of eggs about 6" over soup pot. Pour eggs slowly through fork prongs into the soup. Continue heating soup briefly until eggs are cooked. Serve along with sesame oil.

Serves 2-3.