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Egg Drop Soup

  • Low Carb
  • Meals
  • Protein-Packed
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5/5 - 116 Ratings
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Cook Time
Serving Yield 3-4 servings

One of the best things about egg drop soup is that it isn’t the kind that needs to bubble away all day long. It’s quick, calls for simple, wholesome ingredients, and is the very definition of comforting. One sip of warm chicken broth and whispy strands of egg and you'll be wishing it could be soup season all year long.

By: Spoon Fork Bacon

Ingredients

For the soup:

  • 5 1/2 cups low-sodium chicken stock
  • 2 garlic cloves, thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 4 large Pete and Gerry’s Organic Eggs, beaten
  • 2 green onions, thinly sliced

For the garnish:

  • Green onions, thinly sliced
  • Cracked black pepper (or furikake seasoning)

Directions

To make the soup:

Step 1

Pour stock into a pot. Add garlic, salt, and white pepper, and bring to a simmer. Allow mixture to simmer uncovered for about 10 minutes.

Step 2

Increase heat to medium, bringing mixture to a soft boil.

Step 3

Gradually drizzle eggs into the broth in a very thin stream. Once all of the beaten eggs have been incorporated, very gently stir in green onions.

To garnish:

Step 1

Ladle soup into bowls, and garnish with more green onions, if desired. Add cracked black pepper for an extra kick.

How much did you enjoy this recipe?

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RESPONSES

Tina

February 11, 2020

I loved this recipe. For anyone who thinks it's too salty, use low sodium chicken broth, don't add the salt, and add 1 tsp. of soy sauce to the broth before simmering. It turns out perfect!

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1 Reply

Deneé@peteandgerrys

February 11, 2020

We love this suggestion, Tina! We always encourage tweaking a recipe to fit your personal needs and nutritional requirements. These are good suggestions!

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Karen

January 31, 2020

Oh my!!!! Very very good! We did chop up and add a portabella mushroom!!! This soup was quick, easy and joins our anytime recipe to fix! We made a half a recipe and adjusted the salt a bit!

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1 Reply

[email protected]

January 31, 2020

Hi Karen! Thanks very much for the feedback! We're so glad to hear that you enjoyed the recipe. What a nice idea to add the mushroom. Hope you get the chance to try some other recipes!

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Jeri

January 08, 2020

Way, way too salty (and I love things salty. And to much egg for the amount of broth. Three spoons full, then down the drain.

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1 Reply

Deneé@peteandgerrys

January 08, 2020

Hi Jeri - we always encourage home cooks to try out the recipe and see what works best for them. We're glad you found what works for you!

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Kate

January 06, 2020

Thanks for the recipe! We have fresh eggs daily we need to use and soup is always great at 10000ft altitude!

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1 Reply

Deneé@peteandgerrys

January 06, 2020

We are always up for a bowl of soup, especially egg drop soup, anytime anywhere!

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Karen Morris

January 04, 2020

Definitely going to try THIS one

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1 Reply

Deneé@peteandgerrys

January 06, 2020

We can't recommend it enough, Karen!

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Kristy

January 28, 2019

Does it freeze okay? For how long?

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1 Reply

[email protected]

January 29, 2019

Hi Kristy - that’s a great question! While we haven’t tried freezing this soup, we have a feeling the texture of the eggs might break down a bit upon thawing, although you are of course welcome to experiment and let us know how it goes! If you want to make part of this recipe ahead of time, we would recommend you make up the broth base and freeze that on its own (it should be fine for at least a month). When you are ready to serve the soup, you could thaw and reheat the broth, and then just add the eggs in fresh to make sure they have the optimal texture for your enjoyment!

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Robin

January 23, 2019

Egg drop soup

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Nancy

January 19, 2019

I love egg drop soup..will try soon..

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1 Reply

[email protected]

January 21, 2019

Great minds think alike, Nancy. We hope you enjoy it!

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Gloria

January 18, 2019

Fantastic thank you for sharing !

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1 Reply

[email protected]

January 18, 2019

Our pleasure, Gloria! Hope you'll add this great recipe to your soup repertoire.

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Sherron

January 17, 2019

Try adding a teaspoon of sesame oil at the end of cooking. Yum!

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1 Reply

[email protected]

January 18, 2019

Genius, Sherron! We'll definitely try that out next time we make this.

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Barbara Sevrens

January 17, 2019

Delicious easy to make

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Naomi Piper

January 17, 2019

Love this soup!!!

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1 Reply

[email protected]

January 18, 2019

It's a favorite around here, Naomi! Thanks for giving the recipe a try. We hope it'll be a staple for you during these chilly winter months!

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Elizabeth

January 17, 2019

Yummy

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1 Reply

[email protected]

January 18, 2019

So yummy! We hope you get the chance to try it if you haven't already, Elizabeth.

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Karla

January 16, 2019

Made this style of soup years ago but lost track of the recipe, looking forward to making it for supper tonight!

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1 Reply

[email protected]

January 17, 2019

We're so happy that we could help you rediscover egg drop soup, Karla. We'd love to hear what you think of this recipe after you give it a try!

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David

December 30, 2018

Here we can try this

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