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Egg Drop Chicken Soup

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  • 5 cups chicken stock
  • 2 tablespoons soy sauce
  • 2 eggs, well beaten
  • 1 garnish


  1. Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds.
  2. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance), chives or dill.

Yield: 4 servings

Per Serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 28 mg Calcium; 1 mg Iron; 1424 mg Sodium; 123 mg Cholesterol