Egg Drop Soup & Chips
And ... the chips??? Not only, are they great with the soup, but as a snack ... just by themselves. I especially enjoy them with a glass of my favorite wine!!
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- 2 can(s)
- chicken broth (14.5 oz)
- drops yellow food coloring
- 1/4 tsp
- chicken granules
- eggs, beaten
- 1 1/2 Tbsp
- corn starch
- 1 Tbsp
- green onion tops, thinly sliced
- black pepper
- 1 pkg
- won ton wrappers (12 oz), not egg roll wrappers (frieda's brand)
- vegetable oil (3-4 inches deep)
WON TON CHIPS
Fry the chips before making the soup.
Divide the wrappers into 2 equal stacks. Set one aside.
(I use a flexible cutting mat.)
Once the 1st stack has been fried, repeat Steps 3-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days .... but are best when eaten the 1st day!!!!! Ummmm, soooo crunchy!!!!!
Also, I really like using my glass saucepan!)
(The picture shows less corn starch because I was only making 1 serving.)
NOTE: If the broth is moving, or is being stirred during the addition of the beaten egg, the soup will be cloudy, and there will be no egg pieces.
Chicken Broth - We prefer Butterball (Reduced Sodium). If you cannot find this, try a few GOOD brands to find the one with the richest flavor.
WON TON WRAPS - I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. I actually prefer the taste of the Wing Hing brand, but they tend to either have too much corn starch on them, which has to be scraped off, or not enough, which makes them really hard to separate. And, our local warehouse distributors are no longer carrying them. Be sure to buy the freshest date possible, because as they get old, they do not separate well, nor will they puff up as they fry!!!
GREEN ONIONS - I slice up the whole bunch of onion tops, and place the excess in a plastic container and freeze for later use. They keep really well!!