Reviewed: Feb. 3, 2012

This turned out pretty well for me. I used 4 cups of stock and 4 eggs because I have chickens and needed to use up as many eggs as I could. I also added tofu for something different.

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Reviewer:

Jade

Reviewed: Jan. 9, 2012

This is definitely a good starter but I, like others, prefer a different egg to broth ratio. I actually used 1 egg for every two cups of broth and might put even more in next time. I also was not a fan of the peas so next time I won't put those in. Also, I would whisk the eggs before putting them in the broth, to combine the yoke and the egg white.

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Reviewer:

rochelle_fetters

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: St. Ignatius, Montana, USA

Reviewed: Dec. 30, 2011

Very good soup! Because I was out of chicken broth, I made my own using two bullion cubes (if you want less salt, just use one). And since I'm not a pea lover, a can of corn sufficed. Definitely a fast recipe!

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Reviewer:

member007

Reviewed: Dec. 29, 2011

This was a very easy, very good soup. I used two eggs and liked that very much. I didn't have the green onion, but wish I did; I will next time.

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Reviewer:

JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Jul. 31, 2011

we have been drinking this soup from coffee cups the past 2 mornings as a great breakfast soup in a cup takes all of 5min to make pour in a cup and go my wife hates eggs but loves this

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Reviewer:

bigdaddy

Cooking Level: Intermediate

Reviewed: Jul. 29, 2011

I made this soup two times and both times it was just missing something. I made it with the peas, and I made it without the peas.

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Reviewer:

New Mexico Lady

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: May 29, 2011

I was surprised. It is quite good and so easy to make. Will surely do it again.

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Reviewer:

Karen

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 19, 2011

I absolutely loved it! I had no idea what to do with my extra bag of split peas, so when I saw this, I was very happy ! It turned out really good. I'm going to use a Tbsp. of sesame oil and a Tbsp of grated ginger in it next time :D

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Reviewer:

Carly13

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

I really enjoyed this. It was simple, quick, and tasty. The only difference I made was to use ~1c. frozen mixed veggies. (This was because I didn't have just peas frozen and didn't want to use canned peas, and then forgot to look back at the recipe to verify adding the right amount. :P) The veggies give the soup a mild sweetness to it to accent the saltiness of the broth.

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