Egg Drop Soup Recipe

Egg Drop Soup Recipe from Wellness Mama

I’m happy to say that my meal planning and preparation skills have improved quite a bit in the years since college. Those days, when I “cooked” it involved heating packaged pre-cooked noodles in the microwave and adding some onions, eggs and cheese if I was feeling really fancy.

Most meals involved grabbing food at the food court on campus and thankfully they had a decent salad bar and some sushi or I don’t know that I would have consumed many vegetables at all in college.

Back then, if I was in the mood for something fancier than my usual Ramen concoctions, I would heat some soup or make a simple egg drop soup in the microwave with broth and eggs and a little salt.

These days, I don’t even like using a microwave, and my definition of a good meal has (thankfully) drastically changed. One thing that has stayed the same is that I consider a good soup comfort food (I just make them from scratch).

Egg Drop Soup…

There is something soothing about egg drop soup, and I love that even without a microwave, it only takes a few minutes to make this soup and it works as a quick meal on the go.

My children like to call it “breakfast soup” because it involves eggs and it is perfect for this time of year when the weather is starting to change but it doesn’t quite feel like chili or beef stew weather yet.

This egg drop soup rivals (or beats) the soup at any restaurant, and you can make it faster than you could call and order delivery. If you are in the mood for soup or are looking for a quick meal and don’t have much on hand, this is a great recipe to try.

Egg Drop Soup Recipe from Wellness Mama

8 votes

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Egg Drop Soup Recipe

Prep

Cook

Total

Yield 4 cups

Simple and fast egg drop soup made with broth, herbs, eggs and green onions for garnish.

Ingredients

  • 4 cups good-quality chicken broth
  • 1 tsp. fresh minced ginger
  • 1 clove fresh minced garlic
  • 4 large eggs
  • 1 tablespoon butter
  • 3 thinly sliced green onions
  • 1/2 tsp salt or more to taste
  • 1/4 tsp black pepper

Instructions

  1. Heat chicken broth in a medium pan. Add Ginger and garlic and simmer for 5 minutes. Add salt and pepper.
  2. Whisk eggs in a small bowl.
  3. Remove the broth from the heat and add the eggs, whisking constantly to create little egg ribbons or drops. Whisk in sliced green onions and butter for taste.
  4. Serve immediately. Top with additional green onions for garnish if desired.

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Reader Comments

  1. Well that took my concept of “fast-food” to a whole new level.
    Thanks a lot!

  2. Just made this for breakfast and it was wonderful! Who knew egg drop soup could be so easy?

  3. I have a crazy question – Just what does this taste like – eggy??? seems obvious – but maybe not..

    • Definitely a little like egg, but not overly eggy.

  4. Definitely trying this! So easy for when you want something warm, fast and has protein . Thanks again, Katie!
    I have a “secret” when it comes to making soups, stews and sometimes in a gravy. It’s a product made by the company “Rapunzel”. It’s available in most health food stores and Amazon. It’s made with all organic herbs and sea salt in a base of non-hydrogenated Palm oil. I believe there are 3 or 4 varieties as well. Here is their statement on the package.
    “Rapunzel Pure Organics offers a line 3 tasty Vegan vegetable bouillons (Regular-with sea salt; With herbs; No salt added). Using only the highest quality ingredients from organic cultivation wherever possible. Rapunzel helps eliminate the use of chemical fertilizers and pesticides in agriculture. Made with sun dried sea salt from the French Atlantic coast, with organic vegetables and herbs and non hydrogenated organic palm oil. Made in Switzerland.”
    Although it is not non-GMO verified they claim to be non GMO and I think it’s because of it being made in Switzerland, where it is against the law to produce genetically modified foods.
    If this is approved to be posted it will no longer be a secret, LOL!

    • I make soup for lunch with the no salt cube almost 3 times a week! Add some cayenne, green onions, some clipped kale. Add kale after cube is dissolved and pour into bowl and then add some fresh avocado. Yum. I also like to have it with no salt blue chips.

      I like Rapunzel for their organic cocoa powder too.

  5. Well…I made this tonight, as a side soup…I called it swirl soup so my 5 year old would try it (he loves eggs but not soup)…and my 11 year old had NO idea the swirls were eggs…WHEW! He hasn’t touched an egg since we was one; he can’t stand them!! He ate his whole bowl and “knew it had squash in it” Lol…I will tell him…eventually….

  6. I love egg drop soup, too! This looks great. My favorite soup, though, is Chicken Soup. I’ve come up with my own recipe: grilled chicken, homemade broth, carrots, onion, celery, peas, mint, thyme, sea salt, pepper & a little cardamom. Ooh! I’m so glad I’m making it this week.

  7. That looks so easy and so yummy! I just noticed it in the meal planner so I’ll add it to my list of recipes to try!

  8. Hey, I have always loved this soup and was lacking a great recipe for it besides making it up myself (which was good, but didn’t have those specific herbs), so thank you very much for this!

  9. Tried this tonight; pretty good but maybe I didn’t whisk fast enough. It had the “strings” but ended up looking milkier than what I imagined. Also, my homemade stock was a little off this time due to my being out of thyme so I used poultry seasoning which didn’t taste right. But I’ll use it to not waste it. Thanks a bunch!

  10. We do something similar to this, but my husband wasn’t a fan of the egg’s texture, so I take homemade bone broth and poach eggs in it. When the yolk is broken it adds a rich silky texture. We also add green onions and chili flakes, and sometimes kimchi. YUM!

  11. I fear I’ve done something writing. I followed the recipe to the letter but it mostly tastes like salt with a little ginger. Any suggestions?

  12. As a college student trying to eat healthily, can this be made well in a microwave?? If so, is it worth it or does that kill most of the health benefits?

  13. My husband and I loved this, but it didn’t look appetizing, to be honest. The egg didn’t cook in ribbons, just little flaky pieces. Any suggestions for next time? We added all sorts of veggies and BACON. Only had beef bone broth made and on hand, but it still tasted great!

    • The first time I made egg drop soup the same thing happened to me. I found that using my whisk to incorporate the eggs was a bit too rough for the egg noodles and broke them up into little bits (maybe Katie’s whisk is nicer than mine). So now I gently stir the egg in while pouring very slowly and evenly into the soup… you sort swirl them in. Works like a charm!
      I love your idea to add bacon! I bet that would taste amazing! I add sesame chili oil to mine for a good kick of spice.

      • Pour whisked egg slowly into pot. There are two methods for doing this. If you like longer, more solid strips of egg, hold a fork against the edge of the bowl as you pour and let the whisked egg run down along the tines. If you prefer smaller, wispier strips of egg, slowly stir a whisk inside the pot as you pour.

  14. This looks delicious, I am planning to make it tonight! I have a question though, how long does it last for in the fridge? And can it be frozen? Thanks!

  15. Yummy! Always wanted to make this. Thanks for sharing!

  16. Finally made this….but I admit to two changes: Used Sesame oil instead of butter and white pepper instead of black pepper.

    That soup rocked.

    Thank you for posting. I am happy that there was no cornstarch and no cinnamon like the last recipe I tried.

    Blessings….
    Suzan

  17. Made this today. It’s really good. Sharing on FB. Thank you!

  18. The other day my two year old cracked and whisked the eggs for egg drop soup. It was her first time making it and she ran off to play before the eggs went into the broth. When I served the soup she looked at her bowl in confusion and asked “Where are the eggs?”

  19. This was excellent. My kids (7, 6, and 4) helped me make it using leftover beef broth, and it was delicious! The four year old even asked for more :o)

  20. Thank you for the recipe. Quick question: you are listing butter but i do not see where it’s applied