Egg Drop Soup

Jenny Gaffney


I borrow this picture, mine doesnt look this pretty lol!

Blue Ribbon Recipe

I found this dish very easy to make and loved the use of snow peas. They added a nice, crispy taste.

I did not have any ham on hand, but did have chicken breast so I added 1/4 cup of diced chicken to this ... I could have added a little more, but it came out great.

One tip that I have found when making egg drop soup is to use a strainer when adding the mixed eggs to the hot stock - then you don't get large lumps. This is a great dish for the kids to help with. The Test Kitchen


★★★★★ 2 votes

Stove Top


  • 4 c
    chicken broth
  • 3 Tbsp
  • 1 Tbsp
  • 1
    egg, lightly beaten
  • 10
    fresh snow peas
  • 1
    green onion, finely sliced
  • 1/4 c
    finely chopped ham (optional)

How to Make Egg Drop Soup


  1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth.
  2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4

Printable Recipe Card

About Egg Drop Soup

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Chinese

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