Chinese Egg Drop Soup

Susan Bickta


We were having leftover Chinese takeout for dinner one night and I realized there was not enough for a meal. I made this soup with ingredients I had on hand. It turned out to be a delicious chicken soup with the familiar Chinese flavors. Perfect way to start a meal.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 qt
    low salt chicken broth (32 ounce container)
  • 3
    packets powdered chicken boullion
  • 1 1/2 c
    water, divided
  • 1 tsp
    dried chives
  • 1 tsp
    sesame oil
  • 1 tsp
    soy sauce
  • 3 - 4 large
    eggs, beaten
  • 3 Tbsp
  • 2
    green onions, thinly sliced (for garnish)

How to Make Chinese Egg Drop Soup


  1. Place a 3-quart saucepan over medium high heat. Add the chicken broth, powdered boullion and all but 1/3 cup of the water. Bring to a boil.
  2. Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
  3. Slowly drizzle the beaten eggs into the boilng broth. Gently stir and reduce heat. Soup will come to a simmer. The eggs will cook in the broth and rise to the top in about 1 minute.
  4. Combine the cornstarch with the reserved water and mix into the simmering soup. Mix well and let cook another 1-2 minutes, stirring often, until thickened.
  5. Garnish each serving with green onions, if desired.

Printable Recipe Card

About Chinese Egg Drop Soup

Course/Dish: Chicken Soups
Main Ingredient: Eggs
Regional Style: Chinese
Other Tag: Quick & Easy

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