Egg Drop Soup

by Rachael Ray Show Staff 9:00 AM, August 13, 2014

Aired August 13, 2014

Serves 3
1 quart store-bought chicken broth (salted, not unsalted)
3 large eggs

In a medium saucepot, bring the chicken stock to a simmer. Crack 3 eggs into a bowl and whisk together. When the chicken stock is at a low bubble, slowly stream in eggs while constantly stirring stock with a spoon. Cook a couple of seconds and serve.