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


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1 qt
low salt chicken broth (32 ounce container)
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
green onions, thinly sliced (for garnish)

How to Make Chinese Egg Drop Soup


  • 1Place 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.
  • 2Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
  • 3Slowly 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.
  • 4Combine 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.
  • 5Garnish 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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