Easy Egg Drop Soup Recipe

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Wellness Mama » Blog » Recipes » Soup & Stew Recipes » Easy Egg Drop Soup Recipe

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

Simple and fast egg drop soup made with broth, herbs, eggs, and green onions for garnish.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 83kcal
Author Katie Wells


5 cups


  • 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)


  • 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.


Nutrition Facts
Egg Drop Soup Recipe
Amount Per Serving (1.25 cups)
Calories 83 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 137mg46%
Sodium 996mg43%
Potassium 219mg6%
Carbohydrates 1g0%
Protein 5g10%
Vitamin A 335IU7%
Vitamin C 14.8mg18%
Calcium 36mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


If you like shorter egg pieces in your soup, whisk more quickly when adding the egg. If you like longer ribbons, stir very slowly when adding. 

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?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


33 responses to “Easy Egg Drop Soup Recipe”

  1. ira Avatar

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

  2. Christine Avatar

    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)

  3. Anna Avatar

    5 stars
    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?”

  4. Suzan Avatar

    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.


  5. Meg Sharpley Avatar
    Meg Sharpley

    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!

  6. Hazel Avatar

    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!

    1. Julia Avatar

      5 stars
      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.

      1. Dan Avatar

        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.

  7. Sara S Avatar

    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?

  8. Rachel Avatar

    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?

  9. Aunna Avatar

    5 stars
    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!

  10. Jenn Avatar

    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!

  11. D'yani Avatar

    5 stars
    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!

  12. Kim Avatar

    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!

  13. George Avatar

    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.

  14. Tanya Skinner Avatar
    Tanya Skinner

    5 stars
    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….

  15. Terry Avatar

    5 stars
    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!

    1. Nancy Thomas Avatar
      Nancy Thomas

      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.

    2. Clau Stel Avatar
      Clau Stel

      I checked those out since I would love to buy healthy ones but the first ingredient is salt and the second is Yeast Extract which is MSG!! Not cool or healthy at all, I’ll keep using a mix of herbs and chicken broth, buyer be ware!! I checked 2 different flavors..

  16. Betsy Avatar

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

  17. Laura Avatar

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

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