Egg Drop Chicken Soup
Warm up your soul with this comforting and flavorful Egg Drop Chicken Soup, a perfect balance of savory aromas and velvety textures. This easy-to-make recipe combines tender shredded chicken, rich chicken broth, and the delicate ribbons of silky egg that give this dish its signature appeal. Infused with the fragrant heat of ginger, garlic, and a splash of soy sauce, the soup is thickened just enough with a cornstarch slurry for that satisfying consistency. A finishing drizzle of sesame oil and a sprinkle of fresh spring onions elevate the dish, making it a wholesome and nourishing meal. Ready in just 30 minutes, this quick and hearty soup is ideal for weeknight dinners, cold-weather comfort, or soothing moments any time of the year.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 piece (about 8 oz) chicken breast
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs
- 1 teaspoon (grated) ginger
- 2 minced garlic cloves
- 2 stalks, sliced spring onions (green onions)
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 0.5 teaspoon (or to taste) salt
Directions
Step 1
Start by boiling the chicken breast in a medium pot with water until fully cooked (about 12-15 minutes). Remove the chicken, allow it to cool slightly, then shred it into thin strips using two forks and set aside.
Step 2
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in soy sauce, grated ginger, and minced garlic for aromatic flavor.
Step 3
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering chicken broth while whisking constantly to avoid lumps. Let the soup thicken slightly.
Step 4
Beat the eggs in a small bowl until smooth. Once the soup is gently simmering, slowly drizzle the beaten eggs into the pot in a thin, steady stream while stirring the soup in a circular motion with a fork or chopsticks. This creates the signature egg ribbons.
Step 5
Add the shredded chicken back into the soup, and let it heat through for 2-3 minutes.
Step 6
Stir in sesame oil, white pepper, and salt to taste.
Step 7
Garnish with sliced spring onions right before serving and enjoy while hot.
Nutrition Facts
| Serving size | (1900.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 797.5 |
| Total Fat 31.8g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 567.0mg | 0% |
| Sodium 6552.7mg | 0% |
| Total Carbohydrate 27.8g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 4.4g | |
| Protein 99.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 246.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 2246.9mg | 0% |
Source of Calories