Chicken and Egg Drop Soup Recipe

Name: Chicken and Egg Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 boneless, skinless chicken breast; 6 cups chicken stock; 1 tablespoon finely grated fresh ginger; Kosher salt; 1 tablespoon soy sauce; 1 1/2 tablespoons corn starch; 3 large eggs; 1 tablespoon toasted sesame oil; 1 1/2 cups cooked, shelled edamame; 2 cups baby spinach (2 ounces); 1 small bunch scallions, thinly sliced; Freshly ground black pepper

Servings: persons

1 tablespoon vegetable oil
1 boneless, skinless chicken breast
6 cups chicken stock
1 tablespoon finely grated fresh ginger
Kosher salt
1 tablespoon soy sauce
1 1/2 tablespoons corn starch
3 large eggs
1 tablespoon toasted sesame oil
1 1/2 cups cooked, shelled edamame
2 cups baby spinach (2 ounces)
1 small bunch scallions, thinly sliced
Freshly ground black pepper

1
Heat the oil in a medium saucepan over medium high heat until hot.
2
Transfer the chicken to a plate and let cool to warm, then shred the chicken.
3
Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.
4
Transfer the chicken to a plate and let cool to warm, then shred the chicken.
5
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan.
6
Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.
7
Remove the saucepan from heat.
8
Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.
9
Stir in the chicken, then season the soup with salt to taste.
10
Serve the soup topped with the scallions.

839

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 boneless, skinless chicken breast, 6 cups chicken stock, 1 tablespoon finely grated fresh ginger, and more.

Yes, Chicken and Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Egg Drop Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions