All families have their own “cures” for those times when sickness strikes.

My family: cup-a-soup, saltines, and 7-up were the cure-all remedy.  In my husband’s family:  egg drop soup, Nilla wafers, and Gatorade.  Hey, to each his own!

A while ago neither of us were feeling so hot, and we had NO cup-a-soup or even canned chicken noodle in the house (I know, I know, bad wifey!).  So born out of necessity with ingredients I usually have on hand, here is a simple Egg Drop Soup recipe. It is easy, fast, delicious, and definitely comforting!

Ingredients:

2 cans low sodium chicken broth or stock (or homemade if you’re crafty like that)

1/2 Tbsp cornstarch

2 large eggs

Bring chicken broth to a low boil on stovetop.  Remove half cup of chicken broth and mix in cornstarch with a fork until incorporated to make a slurry.  Pour back into boiling broth and allow to boil for 5 more minutes to thicken.  While that boils, beat three eggs with a fork in a separate bowl (kind of like you would if you were going to cook scrambled eggs).  Broth should look a bit thicker now, so with broth at a good strong boil, drizzle egg into boiling broth from the end of the fork tines.  Tip: the skinnier the strings of egg are that go in, the smaller the strings of egg in the final soup.  Continue to do this until all egg is in broth.  Allow to boil for 2 more minutes and remove from hot stovetop.  Serve while warm.

Note:  You could “fancy up” this recipe by adding spices, using homemade stock, or adding veggies.  But on a sick day, the plainer the better!