Restaurant Style Egg Drop Soup

By Ms. Lizz

  • 4 cups chicken broth, divided

  • 1/8 teaspoon ground ginger

  • 2 tablespoons chopped fresh chives

  • 1/4 teaspoon salt

  • 1 1/2 tablespoons cornstarch

  • 2 eggs

  • 1 egg yolk

  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

  2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Nutritional Facts

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Amount Per Serving
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lunch soup vitamin d gluten free dairy free stovetop anti inflammatory

6 replies

Ms. Lizz
Ms. Lizz 2009-01-03 15:22:21 -0600 Report

Thanks to everyone who appreciated my posting this recipe. I have actually made this many times and it is just delicious. It tasted better than that I get from take out and when we make our own, we know what is in it and that is always a good thing. Please enjoy, I love making this soup and I always use green onions instead of the chives because they cost more and the taste is not that essential to your finished product being one you will be proud of and be able to enjoy whenever you want. God bless you all and bon appetite!!
Peace and Love,
Ms. Lizz

Debe Pendice
Debe Pendice 2009-01-02 21:30:59 -0600 Report

I love soup. This is a nice low carb and low calorie recipe. I will make this. I will use low sodium fat-free chicken broth. Thanks I know I will enjoy this. I like using corn starch over flour…Debe

Avera 2009-01-02 21:10:56 -0600 Report

Egg drop soup is one of my favorites! I have never made it because I did not know exactly how. Now thanks to you, I DO! It is so low in carbs also. That is awesome.