Kathie Carr Recipe

Five Ingredient Easy Egg Drop Soup

By Kathie Carr kathiecc

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Kathie's Story

I learned to make this soup in a Chinese cooking class back in the 1970's. I think its very easy and good.

Our teacher showed us how to make this without a written recipe. It was one of those things he just whipped up to add as a side dish for a full Chinese meal.


1 can(s)
(10 3/4 ounces) condensed chicken broth
1 can(s)
water (use soup can to measure)
2 Tbsp
chopped green onion
2-3 tsp
soy sauce
egg, slightly beaten

Directions Step-By-Step

Combine broth, water, green onion ( save a bit for garnish if desired), and soy sauce in a medium pan. Heat thoroughly.

Whisk in egg quickly. Egg should break up into thin and small pieces as it cooks.

Heat well, be sure egg is cooked, but do not boil. Serve hot.
OPTIONAL: You may add pepper, a little leftover chicken meat, and any veggies you like, possibly onion, peas, or carrot curls. Make it the way you like it.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Other Tag: Quick & Easy

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