Easy Egg Drop Soup!

Here's the Dish

If you enjoy egg drop soup when you go to a Chinese restaurant, then this recipe is going to knock your socks off! It is rich, creamy, and only takes about 5 minutes to prepare! What’s even better is that it is packed with protein, and low in calories, so it is the perfect filling snack or side dish! You can also mix this recipe up by adding other ingredients such as bean sprouts, vegetables, and tofu to make it a well rounded meal if you desire! Enjoy!

Method

The estimated total time to make this recipe is 5-10 minutes.

1

In medium pot, combine chicken broth, salt and chives. Bring to a boil. 

2

 In a small bowl, combine cornstarch and 1 cup water. Set aside.

3

In a medium bowl, whisk eggs whites together. Pour egg whites very slowly into boiling broth, while whisking broth continuously. The egg whites will cook instantly as they hit the broth. 

4

Bring heat down to medium, and slowly whisk in the cornstarch/water mixture, until the soup thickens slightly. Take off heat and serve warm.

Ingredients

3Cups chicken broth (or vegetable broth)
PinchSalt (about 1/8 tsp)
2 tbsChives or green onions, chopped fine
1/2 tbsCornstarch
1 cupWater
5Egg whites (or 4 egg whites and 1 whole egg)
Optional: Pinch of ground ginger, 1 pkt of stevia (or a pinch of sweetener), pepper to taste

Nutrition Breakdown

2 Servings (each serving is about 1 1/2 cups)
65 Calories per Serving
1 g Fat
3.5 g Carbohydrate
0 g Fiber
1.5 g Sugar
12 g Protein
2 WWP+*

*Weight Watchers Points per serving

20 Comments

Hannah Harris said:

Can you use egg whites in a carton?.

February 19th, 2013 — 10:07am  |  Reply

Dashing Dish said:

Sure can!

February 19th, 2013 — 12:25pm  | 

Cerissa said:

I love making Egg Drop Soup for a quick lunch! I also like to add about a tsp of soy sauce. Thanks for the variation!

February 19th, 2013 — 10:14am  |  Reply

Ashleigh said:

Can you freeze this soup?

February 19th, 2013 — 6:57pm  |  Reply

Dashing Dish said:

to be honest i havent tried :)

February 19th, 2013 — 8:23pm  | 

Lindsay said:

I LOVE egg drop soup! I can’t wait to make this!

February 19th, 2013 — 10:48pm  |  Reply

Donna Phillips said:

This turned out awesome! Better than any Chinese restaurant :) Thanks!

February 21st, 2013 — 1:10pm  |  Reply

Lauren Kate said:

If I use egg whites from a carton, how much would I need? 3/4ish cup?

February 22nd, 2013 — 11:54am  |  Reply

Dashing Dish said:

Yes :)

February 22nd, 2013 — 12:08pm  | 

Rachel said:

Sounds deeeelish!! One question- you have “3 cups chicken broth, divided”… Why divided? It’s all in the pot at the same time according to your instructions above. Is this correct? Thank you!

February 22nd, 2013 — 9:16pm  |  Reply

Dashing Dish said:

fixed that :) it was an error sorry :)

February 23rd, 2013 — 10:15am  | 

nicole said:

Sounds Yummy and healthy !

Cant wait to try :)

March 1st, 2013 — 1:46am  |  Reply

LG said:

Made this as an appetizer last night… both the husband and I thought it was great! A nice, light alternative to the greasy take-out version, and really tasty with a little Sriracha sauce. I’m sure it would be extra yummy if I used homemade chicken broth instead of the store-bought stuff.

March 5th, 2013 — 9:35am  |  Reply

sharon sochia said:

This was the first recipe I tried. Thank you for the freebie! I was so impressed; I could not wait to join and try more recipes. I loved this soup!!

March 14th, 2013 — 8:47pm  |  Reply

Jamie Macnaughton said:

So easy! So delicious! Makes a perfect quick lunch. Thanks again!

March 18th, 2013 — 7:03pm  |  Reply

Maggie said:

This was delicious and super easy! Thanks :)

March 24th, 2013 — 1:29pm  |  Reply

Milissa Smith said:

Another fav! Should be perfect in a cookbook! ; )

March 26th, 2013 — 10:18pm  |  Reply

Linda said:

Yummy! I love egg drop soup! I also add a touch of soy sauce to my soup also with LOTS of green onion.

June 3rd, 2013 — 2:41am  |  Reply

Nicole said:

This turned out great! I made a large pot and added sliced fresh green beans, peas, cauliflower, and broccoli. Delicious! This will be an awesome side soup for lunch this week.

April 27th, 2014 — 11:09pm  |  Reply

Jennifer Nachtigall said:

Loved this soup. Simple and yummy in a wonderful feel good way! I subbed rice flour for corn starch and it was fine, a touch more. Great noon easy and flavorful soup. Use also my garden chives and that always enhances. I am happy to try your recipes and get inspired! Thankyou.

May 22nd, 2014 — 6:22pm  |  Reply

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