Best recipe to make when you need comfort food on the table in 20 minutes

So one of the cool things about today's grocery stores is the huge amount of frozen ethnic foods available to the everyday chef. One of my new go-to meals when I'm absolutely exhausted and want to make something nutritious and delicious that will literally be on the table in 20 minutes (not even Rachel Ray's 30 minutes - lol) - is Dumpling Egg Drop Soup.

Here's how to do it. Find your favorite frozen dumplings in the frozen food aisle (if you want to make this in 20 minutes make sure the package says pre-cooked dumplings - if you can only find dumplings that say Cook & Serve, cook the uncooked dumplings ahead of time and add them at the end).  This is better than pretty much ANYTHING you can order for pick-up or delivery - and it's comfort food at its finest! Enjoy! Also makes great leftovers.

Dumpling Egg Drop Soup

5 cups chicken broth

3 tablespoons cornstarch mixed with 6 tablespoons water

2-3 scallions, sliced

2-3 eggs, beaten (depending on how eggy you like it)

8-10 pre-cooked dumplings (your favorite - ours are the pork & shrimp, but there are many different versions)

Heat the chicken broth and once simmering, add in the cornstarch mixed with the water and stir until the broth thickens slightly. Add the scallions and simmer for 2-3 minutes. Then add the frozen pre-cooked dumplings and bring to a small boil and simmer for 3 minutes. Remove the pan from the heat and slowly add in the beaten eggs. Wait 30 seconds and then gently stir. Serve!