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 & Gerry's eggs|recipes/beaten
- 2 green onions, thinly sliced
For the garnish
- Green onions, thinly sliced
- Cracked black pepper (or furikake seasoning)
Servings: 4
Amount Per Serving
- Calories 200
- Fat Cal. 80
- Total Fat 9g (14% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 1420mg (59% DV)
- Total Carb. 13g (4% DV)
- Fiber 0g (0% DV
- Sugars 6g
- Protein 15g
- Vitamin A (8% DV
- Vitamin C (4% DV
- Calcium (4% DV
- Iron (10% DV
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 mins
Cook Time: 20 minutes
Yield: 3-4 servings
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 & Gerry's eggs|recipes/beaten
- 2 green onions, thinly sliced
For the garnish
- Green onions, thinly sliced
- Cracked black pepper (or furikake seasoning)
Servings: 4
Amount Per Serving
- Calories 200
- Fat Cal. 80
- Total Fat 9g (14% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 1420mg (59% DV)
- Total Carb. 13g (4% DV)
- Fiber 0g (0% DV
- Sugars 6g
- Protein 15g
- Vitamin A (8% DV
- Vitamin C (4% DV
- Calcium (4% DV
- Iron (10% DV
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
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.
To make the soup
- 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.
- Increase heat to medium, bringing mixture to a soft boil.
- 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
- Ladle soup into bowls, and garnish with more green onions, if desired. Add cracked black pepper for an extra kick.
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