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Chicken Egg Drop Soup Recipe

Chicken Egg Drop Soup

iamwinfred
This Chicken Egg Drop Soup is a quick, restaurant-quality bowl you can make at home in under 30 minutes. Silky egg ribbons float through a savory, golden chicken broth seasoned with ginger, garlic, and sesame oil, with tender shredded chicken added to make it hearty enough for a full meal. It's light, protein-packed, naturally low in calories, and endlessly customizable with toppings like chili oil and fresh green onions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Chinese
Servings 4 bowls
Calories 145 kcal

Equipment

  • Medium to large saucepan or pot
  • Small mixing bowl For cornstarch slurry
  • Measuring cups and spoons
  • Whisk or fork For beating eggs
  • Ladle
  • Fork For creating egg ribbons
  • Fine-mesh strainer Optional, for straining broth
  • Cutting board and knife For slicing green onions

Ingredients
  

For the Soup

  • 4 cups chicken broth 960ml; low-sodium preferred
  • 1 cup cooked shredded chicken about 120g; rotisserie chicken works great
  • 3 large eggs lightly beaten
  • 2 tablespoons cornstarch 18g
  • 3 tablespoons cold water 45ml; for making the slurry

For the Seasoning

  • 1 teaspoon soy sauce or tamari for gluten-free
  • 1 teaspoon toasted sesame oil added off heat to preserve aroma
  • 1/2 teaspoon ground ginger or 1 teaspoon freshly grated ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper or black pepper
  • 1/2 teaspoon salt or to taste

For Garnish

  • 2 green onions thinly sliced
  • 1 teaspoon chili oil optional, for serving

Instructions
 

  • In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water until smooth to make the slurry. In a separate bowl, lightly beat 3 eggs with a fork until just combined, then shred the cooked chicken into thin, bite-size pieces.
  • Pour the chicken broth into a medium saucepan and add the soy sauce, ground ginger, garlic powder, white pepper, and salt. Bring to a gentle boil over medium-high heat, then taste and adjust seasoning as needed.
  • Give the cornstarch slurry a quick stir, then slowly pour it into the boiling broth while stirring constantly. Allow the soup to return to a boil and thicken slightly, about 30 to 60 seconds, then reduce to a gentle simmer.
  • Hold a fork just above the surface of the simmering broth and slowly pour the beaten eggs through the tines in a thin, steady stream over 15 to 20 seconds. Stir the broth gently in a circular motion as you pour so the eggs form long, silky ribbons.
  • Add the shredded cooked chicken to the pot and stir gently to distribute. Simmer for 1 to 2 minutes until the chicken is warmed through completely.
  • Remove the pot from the heat and stir in 1 teaspoon of toasted sesame oil. Ladle into bowls, top with sliced green onions and a drizzle of chili oil if desired, and serve immediately.

Notes

  • Use room temperature eggs for the best ribbon texture. Cold eggs can cool the broth too quickly and affect the results.
  • Keep the broth at a gentle simmer (not a rolling boil) when adding the eggs. High heat causes rubbery, clumped eggs instead of silky ribbons.
  • Pour the eggs as slowly as possible through the tines of a fork. The slower you pour, the longer and more elegant the ribbons will be.
  • For a thinner soup, reduce the cornstarch to 1 tablespoon. For a thicker, more restaurant-style consistency, keep it at 2 tablespoons.
  • Rotisserie chicken is the quickest shortcut here. You can also poach raw chicken breasts in the broth for 8 to 10 minutes before starting the recipe.
  • Make it gluten-free by swapping soy sauce for tamari or coconut aminos and using a certified gluten-free chicken broth.
  • For a corn egg drop soup variation, stir in half a cup of sweet corn kernels before adding the eggs.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if the soup has thickened too much.
  • This soup is not recommended for freezing, as the egg ribbons become rubbery and the texture degrades significantly after thawing.
  • Add the sesame oil off the heat to preserve its fragrant aroma. Cooking it in the broth will diminish its flavor.

Nutrition

Serving: 1BowlCalories: 145kcalCarbohydrates: 6gProtein: 16gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gCholesterol: 145mgSodium: 620mgPotassium: 280mgSugar: 1gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 8mg
Keyword chicken egg drop soup, easy Chinese soup, egg drop soup recipe, homemade egg drop soup, quick weeknight soup
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