Chicken Egg Drop Soup

Thea Pappalardo


This is a recipe that I had cut out of a magazine (I don't know which one). I finally got around to making it last week and it was delicious. It's a little fancier than what you get at the Chinese take-out place. Naturally, I made a few minor changes. Also, I used black pepper because that is all I had.

★★★★★ 1 vote
Stove Top


4 c
low sodium chicken broth
1 inch piece of ginger, thinly sliced
scallions, roughly chopped
2 Tbsp
mirin or dry sherry
1/2 lb
boneless chicken breast
1 tsp
sesame oil
3 1/2 Tbsp
kosher salt &white pepper
2 large
eggs, well beaten
1 c
baby spinach


1Pour chicken broth into a large saucepan. Add ginger and scallions and bring to a boil. Cover the pot and reduce the heat. Simmer for 20 minutes. Strain the broth into a large bowl and discard the scallions and ginger. Return the broth to the pot and stir in the wine.
2While the soup is simmering, cut the chicken into 1/4" cubes. Toss the chicken with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper and sesame oil.
3In a small bowl, dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup water. While the broth is simmering, add the cornstarch mixture and cook about 4 minutes, stirring, until the soup is somewhat thickened. Add the chicken and simmer an additional 2-3 minutes. Drizzle the eggs into the simmering soup a little at a time, stirring as you pour. There should be thin sheets of cooked egg. Stir in baby spinach and serve.

About Chicken Egg Drop Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Chinese
Hashtag: #chinese