Egg Drop, Brown Rice & Butternut Squash Soup

This is a super delicious soup made completely out of leftovers from last week's dinners.

I made the butternut squash/ brown rice dish myself. I roasted the squash with butter and brown sugar (Read how to roast a squash HERE.)and made the brown rice according to the packaging. But, the egg drop soup is left over from last night's chinese take-out that the Husband and I had. I looked up a recipe in case you'd like to make your own egg drop soup to try this combo.

Egg Drop Soup:

2 tablespoons corn starch
3 tablespoons water
1 can chicken broth
1 cup water
½ teaspoon salt/ pepper or to taste
2 large eggs, lightly beaten

In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

Enjoy!

Total Calories: 260 per 2 cups