Rating: 4.5 stars 4.5
1079 Ratings
  • 5 star values: 737
  • 4 star values: 231
  • 3 star values: 73
  • 2 star values: 23
  • 1 star values: 15

This chicken egg drop soup is born from a love of the soup and many trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Simplicity is the key. The soup can be re-heated or frozen and re-heated.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.

  • Whisk eggs and egg yolk together in a small bowl with a fork. Drizzle egg, a little at a time, from the fork into boiling broth. Egg will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.

Nutrition Facts

76 calories; protein 4.9g; carbohydrates 4.2g; fat 4.1g; cholesterol 149.2mg; sodium 1142.7mg. Full Nutrition