Chicken Egg-Drop Soup Recipe

Name: Chicken Egg-Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 1 1 -inch piece ginger, thinly sliced; 4 scallions, roughly chopped; 2 tablespoons mirin (sweet rice wine) or dry sherry; 1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes; 1 teaspoon toasted sesame oil; 4 tablespoons cornstarch; Kosher salt and freshly ground white pepper; 3 large eggs, well beaten; 1 small bunch watercress, tough stems removed

Servings: persons

1
Bring the chicken broth, ginger and scallions to a boil in a saucepan.
2
Cover, reduce the heat to medium low and simmer 20 minutes.
3
Remove from the heat and strain into a large bowl; discard the ginger and scallions.
4
Return the broth to the saucepan and stir in the mirin.
5
Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl.
6
Refrigerate until ready to use.
7
Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water.
8
Return the broth to a simmer over medium heat.
9
Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes.
10
Add the chicken and simmer until cooked through, 1 to 2 minutes.
11
Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.
12
Gently stir in the watercress.
13
Divide the soup among bowls.
14
Photograph by Con Poulos

685

kcal

Calories

Fat

Carbs

102

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 10 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 1 1 -inch piece ginger, thinly sliced, 4 scallions, roughly chopped, 2 tablespoons mirin (sweet rice wine) or dry sherry, and more.

Yes, Chicken 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 Egg-Drop Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions