Simple and Tasty Egg Drop Soup. In a medium pot combine 2 quarts chicken broth, 1 large diced and rinsed carrot, 2 stalks of celery diced, 1 medium white onion and 1 minced garlic clove. 1 small can of shoepeg corn. Bring the combination to a rolling boil and thicken with corn starch. Immediately after being thickened slowly pour in two stirred raw egg whites and give a gentle stir. Serve and garnish with fried wonton strips and green onion. Diced chicken if desired. Enjoy, Mick.