Reviewed: Jun. 15, 2008

Delicious recipe - I used the sesame oil as well. I put the egg in after the cornstarch. Definitely a keeper. A soothing comfort food and great appetizer.

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Lady_Slipper


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Reviewed: May 16, 2008

Very Yummy! Next time I'll have the special crunchy cracker/noodles that go on top.

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Maybe I expected too much of this recipe but I was not impressed at all. Instead of an Asian-style soup, the result was exactly like the chicken broth my mom made me when I was sick... Very disappointed. It does make a great broth for when you're sick, though!

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Tibby<3

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Mar. 13, 2008

I've made this soup without cornstarch and it was good, just like what I've had in restauarnts. I didn't like as much thickened. I also didn't have any chives or green onion on hand so I added some McCormick's No Salt Added Garlic and Herb Seasoning. I added two eggs instead of 1.

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WannaBeChef

	Cooking Level: Expert
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Reviewed: Feb. 18, 2008

This is a good base but I am glad I read the reviews first because I added in some sesame oil and some pepper for taste. This made it really tasty. I also used two eggs instead of one. I will definitely make this again.

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Amber

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Nashville, Tennessee, USA
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Reviewed: Feb. 14, 2008

good start- I did add a couple of drops of sesame oil to it. Would even be good with a bit of cabbage or carrots in it.

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mamacook


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Reviewed: Feb. 14, 2008

This was great! My kids loved it! I did however add a few drops of sesame oil and cooked the green onions with the broth. I had to add extra cornstarch. Although it wasn't yellowish like in the resturants, it was still yummy!

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becky69boo

	Cooking Level: Intermediate Living In: Mechanicsville, Maryland, USA
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Reviewed: Feb. 14, 2008

Very simple and yummy. Make sure you use a good brand name chicken both though, I used no name and it wasn't as good as I'm sure a better quality would've been. Also, I added a touch of sesame oil and some ground ginger to the broth...so good and so easy!

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LDSGIRL

	Cooking Level: Intermediate Living In: Regina, Saskatchewan, Canada
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Reviewed: Feb. 10, 2008

I'd tried this recipe before and I wasn't crazy about it. After reading the reviews I tried it again and added the sesame oil and it was fabulous! Glad I gave it another chance, this one's a keeper!

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MADDEESMOM

	Cooking Level: Intermediate Home Town: Birmingham, Alabama, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Feb. 8, 2008

First time I made egg drop soup. It was so easy and tasty. Taste like it came from a restarunt. Both my husband and I really liked it a lot. Deffinately will be making again. Use 2 eggs.

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sklynstra

	Cooking Level: Expert Home Town: Grandville, Michigan, USA Living In: Hudsonville, Michigan, USA
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Reviewed: Feb. 7, 2008

What a great recipe! I followed some of the other review suggestions...adding a couple drop of sesame oil and a little drop of soy sauce...it taste just like our favorite local Chinese place makes...and when I lived in China

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cookinggal

	Cooking Level: Intermediate Living In: Springfield, Virginia, USA
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Reviewed: Jan. 25, 2008

Delicious! I added the scallions and the sesame oil( while the broth cooked). Also added 2 eggs instead of 1. It's all about what you're use to. My husband loved the two eggs; I thought it was a bit much. He didn't add soy sauce; I added quite a bit (could eat it alone, I must say). This is easy - don't stress out about the ingredients. It will taste great; if not, add some soy sauce!!

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Tonya Trantham


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Reviewed: Jan. 22, 2008

Very good recipe! I made the revisions noted in the first few reviews (added a tsp of soy sauce, a few drops of sesame oil, and a dash of ginger). I also used one can of broth and a can of water instead of 2 cans of broth. It was much less salty that way. Lastly, I diced some mushrooms and put them in there - they heated through after about 5 minutes. Very yummy.

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Jess

	Cooking Level: Intermediate Home Town: Conshohocken, Pennsylvania, USA
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Reviewed: Jan. 1, 2008

Before serving, I placed chow mein noodles for more of an Asian taste.

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Tami

	Cooking Level: Intermediate Living In: Morehead, Kentucky, USA
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Reviewed: Nov. 27, 2007

This is a pretty good base, but I think what the reviewers are generally looking for is the taste of egg drop soup from a chinese restaurant. To get that flavor, you need to add a few drops of sesame oil.

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Michelle

	Cooking Level: Expert Home Town: Louisville, Kentucky, USA
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Reviewed: Nov. 20, 2007

Very good and easy soup. I added mushrooms, tofu and green onions to add flavor.

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Egg Drop Soup II

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