I’m happy to say that my meal planning and preparation skills have improved quite a bit in the years since college. Those days, most meals involved grabbing food at the food court on campus. Thankfully, they had a decent salad bar and some sushi or I don’t know that I would have consumed many vegetables at all!
I don’t love using a microwave, and my definition of a good meal has (thankfully) drastically changed. I still get my comfort food in the form of nourishing soups like this egg drop soup, a staple in our winter meal rotation.
Egg Drop Soup: Comfort Food in a Bowl
There is just something soothing about egg drop soup! My children like to call it “breakfast soup” because it involves eggs. It is perfect for a light meal when you’re under the weather and need some extra comfort and immune-boosting nourishment.
And I love that this recipe that uses kitchen staples that I almost have on hand, and is so simple even the kids can make it (with a little help from our favorite cooking course.)
How to Make Egg Drop Soup
Egg drop soup uses chicken broth, garlic, fresh ginger, salt and pepper, eggs, and green onions and a little butter to finish it. To make the soup, simply simmer the chicken broth for a few minutes with the garlic and ginger, then add the salt and pepper.
Whisk the eggs in a separate bowl and slowly drizzle them into the hot broth while stirring gently. Add the green onion and butter, give it one last stir, and you’re done!
One note about fresh ginger: I never used to have it when I needed it until one day I learned that you can keep ginger in the freezer. Just use a handheld zester to grate off as much as you need. Fresh ginger on demand!
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
Ingredients
- 4 cups chicken broth
- 1 tsp fresh ginger minced
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 4 eggs
- 1 TBSP butter
- 3 green onions thinly sliced
Instructions
- In a medium sauce pan, heat the chicken broth.
- Add ginger and garlic and simmer for 5 minutes.
- Add salt and pepper.
- Whisk eggs in a small bowl.
- Remove the broth from the heat and add the eggs, whisking slowly and gently to create little egg ribbons or drops.
- Whisk in butter and sliced green onions.
- Serve immediately. Top with additional green onions for garnish if desired.
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Other Comforting Soup Recipes to Try:
Have you ever made egg drop soup? What’s your method?
Ways to Activate the Lymphatic System to Boost Immunity
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!
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!
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!
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!
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.
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….
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.
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.
Just made this for breakfast and it was wonderful! Who knew egg drop soup could be so easy?
Well that took my concept of “fast-food” to a whole new level.
Thanks a lot!