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egg drop soup


  • 4 cups (32 oz.) chicken broth
  • 2 tablespoons CREAM® Corn Starch
  • 1 egg, beaten
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon white pepper


  1. In a large saucepan, combine chicken broth and CREAM® Corn Starch. Stir until smooth. Bring to a boil and simmer for 2 minutes, stirring constantly. While stirring gently with a spoon, slowly add beaten egg in a steady stream until cooked. Remove from heat. Stir in onions and pepper.