Egg Drop and Chicken Soup

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 tsp (5 mL) vegetable oil
  • 1 clove garlic, minced
  • 1/3 cup (80 mL) finely chopped green onion
  • 4 boneless, skinless chicken thighs, cut in thin strips
  • 1 1/2 cups (375 mL) sliced fresh mushrooms
  • Pepper
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) finely chopped tomatoes
  • 2 eggs, beaten


  1. In large saucepan,heat oil over medium heat; cook garlic and half of the green onion for 1 minute.
  2. Stir in chicken,mushrooms and pepper; cook,covered,until juices run clear when chicken is piereced,about 5 minutes.
  3. Add broth,water and tomatoes; bring to boil. Stirring soup,pour in eggs in thin stream; simmer for 5 minutes.

Recipe tips

Drizzle a few drops of pure sesame oil onto each bowlful for an authentic Asian experience.

Ratings & Reviews

  • Sylvie W.

    February 2, 2019

    Good but recipe needs corrections

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Amount Per Serving
Calories 108
Fat 4 g
Saturated Fat 1 g
Cholesterol 109 mg
Sodium 466 mg
Carbohydrate 4 g
Dietary Fibre 1 g
Protein 14 g
Vitamin A 17 %DV
Calcium 3 %DV

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