Easy Egg Drop Soup Recipe

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Easy Egg Drop soup

Ashley Byrd


I have friends who travel all over the world and they always bring back something interesting for me to try and make. My dear friend, Holly, came home from teaching English in China and taught me this simple recipe that is pretty much their chicken noodle soup.

★★★★★ 1 vote
6-8 people
10 Min
20 Min


1 1/2 c
green onions
4 c
chicken broth, unsalted
5 c
3 dash(es)
chives, dried
2 tsp
3 pinch
garlic powder with parsley
4 Tbsp
3 pinch


1Combine the broth, water, and salt in a large sauce pan and put on stove at medium heat.
2Add garlic powder, ginger, and chives. In a separate bowl, mix cornstarch and about 1/3-1/2 cup of water and set aside.
3When the broth is just starting to boil, add the green onions and lower the heat by a few degrees (you don't want it to reach full boiling).
4In a large cup or cereal bowl, crack the eggs and break all the yolks with a fork or whisk, then drop the contents into the broth.
5stir broth a little vigorously so the eggs don't clump together.
6Remember that cornstarch mixture we set aside? Mix it a bit if the starch separated from the water then add that to the broth and stir for about 2-3 min.
7Let it simmer until it's a light cloudy golden yellow colour, then separate and serve. Enjoy!

About this Recipe

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