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egg drop soup

(2 ratings)
Blue Ribbon Recipe by
Jenny Gaffney
oelwein, IA

Egg drop soup is an easy recipe you can make at home.

Blue Ribbon Recipe

This egg drop soup is just as good, if not better, than what you'll pick up from a restaurant. The egg adds texture and flavor to the slightly thick soup. Green onion and snow peas add a pop of fresh flavors. If you live alone or have a small family, this soup recipe is great because it does not make a lot of soup. We added the ham and loved the savory flavor it added. If you don't have ham, finely diced chicken breasts can be used (make sure they're cooked before serving).

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For egg drop soup

  • 4 c
    chicken broth
  • 3 Tbsp
    water
  • 1 Tbsp
    corn starch
  • 1 lg
    egg, lightly beaten
  • 10
    fresh snow peas, cut in half
  • 1
    green onion, finely sliced
  • 1/4 c
    finely chopped ham, optional

How To Make egg drop soup

  • Bring chicken broth to a simmer.
    1
    Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat.
  • Add corn starch slurry to the pot.
    2
    In a separate bowl, combine the water and corn starch. Then stir the corn starch mixture into the simmering broth.
  • Stock coming to a boil.
    3
    Bring the broth to a boil and then remove it from the heat.
  • Slightly pour in beaten egg.
    4
    Slowly pour in the beaten egg.
  • Stir egg to form strands.
    5
    Gently stir it with a fork in one direction only, stirring slowly for long strands of egg or more rapidly for thinner shreds.
  • Add snow peas, green onions, and ham.
    6
    Add the snow peas, green onions, and ham. Let the soup stand for a few minutes before serving. Serves 4

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