This Egg Drop Soup with Chicken is a cozy, high-protein soup that comes together in just 30 minutes. It’s perfect for busy families looking for a healthy soup recipe that’s simple and satisfying. With tender shredded chicken, silky egg ribbons, and warming ginger, this soup makes an easy weeknight dinner or a nourishing low-carb meal. Ideal when you want something comforting without spending much time in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
- Category: Soup, Main Course
- Cuisine: Asian-Inspired
Ingredients
Broth & Seasonings
- 1 liter chicken broth (or 2 broth cubes dissolved in water)
- 2 tsp sesame oil
- ½ tbsp Japanese soy sauce
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp granulated sugar
- ½ tsp white pepper
- 2 tsp grated ginger
- ¼ tsp turmeric
Chicken
- 300 g chicken breast, boiled in broth and shredded
Thickener
- ½ dl water
- 1 tbsp cornstarch
Eggs
- 4 eggs, lightly beaten
Scallions
- 3 scallions, sliced (reserve some for garnish)
Ingredient Notes
- Chicken breast cooks quickly and stays lean, but shredded chicken thighs also work well.
- If you like a thicker soup, add an extra ½ tablespoon of cornstarch.
- For a stronger ginger flavor, increase the grated ginger to 1 tablespoon.
- Low-sodium soy sauce can be used to control salt levels.
How to Make Egg Drop Soup with Chicken
1. Prepare the Ingredients
Slice the scallions, grate the ginger, lightly beat the eggs, and gather all seasonings. Set aside.
2. Cook the Chicken
Add the chicken broth, sesame oil, soy sauce, salt, garlic powder, sugar, white pepper, ginger, and turmeric to a large pot. Bring to a boil.
Place the chicken breasts in the pot and simmer for 10–15 minutes, depending on thickness.
Remove the chicken and transfer it to a cutting board.
3. Shred the Chicken
Use two forks to shred the cooked chicken into bite-sized pieces. Set aside.
4. Thicken the Soup
In a small bowl, whisk together the water and cornstarch until fully dissolved.
Pour into the simmering soup and stir well to slightly thicken the broth.
5. Add Chicken & Scallions
Return the shredded chicken to the pot and add most of the scallions (reserve some for garnish).
Bring the soup to a gentle simmer.
6. Create the Egg Ribbons
Slowly drizzle the beaten eggs into the hot soup in a thin stream or circular motion.
Let the eggs set for 15–20 seconds before gently stirring to create silky egg “flowers.”
Turn off the heat.
7. Serve
Ladle into bowls, garnish with extra scallions, and enjoy warm.
Why You’ll Love This Recipe
- Ready in just 30 minutes with simple pantry staples.
- High in protein and naturally low-carb — great for keto-friendly meals.
- Cozy, comforting flavors that appeal to both adults and kids.
- Requires only one pot, making cleanup easy for busy families.
- Customizable with extra veggies or spice to fit your taste.
Variations & Substitutions
- Low-carb boost: Add bok choy, spinach, or zucchini noodles for extra volume with fewer carbs.
- Spicy version: Stir in chili oil, red pepper flakes, or a dash of hot sauce.
- Extra protein: Add tofu cubes or increase the chicken to 400 g.
- Veggie add-ins: Mushrooms, baby corn, or peas work great and cook quickly.
- Gluten-free: Use a gluten-free soy sauce or coconut aminos.
Storage & Reheating
Fridge: Store in an airtight container for 3–4 days.
Freezer: Egg drop soup doesn’t freeze well because the egg ribbons can change texture; freezing is not recommended.
Reheating: Warm on the stovetop over low heat or microwave in short intervals. Avoid boiling to prevent the eggs from becoming rubbery.
What to Serve With Egg Drop Soup with Chicken
- Steamed jasmine rice or cauliflower rice
- Roasted broccoli or stir-fried vegetables
- Crispy tofu, dumplings, or spring rolls
- Simple cucumber salad for freshness
FAQ
Can I make this soup ahead of time?
Yes, you can prepare it up to 3 days ahead. Reheat gently to maintain the silky egg texture. Add extra broth if it thickens too much.
Is this Egg Drop Soup low-carb or keto-friendly?
Yes, this recipe is naturally low-carb and fits well into keto-friendly meal plans, especially with its high protein content.
Can I use pre-cooked shredded chicken?
Absolutely. Rotisserie chicken or leftover chicken works great and cuts the cook time down even more.
How can I make the soup thicker?
Increase the cornstarch slurry to 1½ tablespoons cornstarch mixed with ½ dl water for a thicker consistency.
Nutrition (Estimated)
Calories: 245
Protein: 28 g
Carbs: 7 g
Fat: 12 g
Fiber: 0.5 g
Sugar: 2 g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.
