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Easy Egg Drop Soup

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This easy egg drop soup recipe is a snap to make. It only takes a few simple ingredients and about 20 minutes for a super simple, yet incredibly delicious meal. 

egg drop soup in a black bowl

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Our hens our very great layers, so we have a constant supply of eggs around here. I like to try to find new recipes for which I can use up all of these extra eggs.

The other day I whipped up this super easy egg drop soup for lunch.

It was a hit with my entire family. And despite my best efforts, I sometimes struggle with picky eaters. 

So anytime I find something that my entire family will eat, I get pretty excited. Moms and dads, you get it right?

easy egg drop soup in a white bowl

Easy Egg Drop Soup Recipe

Not only is this recipe delicious, its also pretty frugal. It takes a few simple ingredients that you probably already have on hand.

And some of you may grow most of these in your garden.

The base of this soup is a poultry bone broth. I like to make big patches of bone broth and store it in the fridge and freezer for longer term storage.

Related: The Benefits of Bone Broth (And a Recipe)

More Easy Soup Recipes

I love a good comforting soup recipe. They are usually easy to make and something about them just brings comfort to me. 

Here are few of my favorites:

Ninja Foodi Chicken Soup

Creamy Italian Sausage Tortellini Soup

Italian Meatball Soup with Pasta & Beans

Easy Egg Drop Soup
Yield: Makes 6

Easy Egg Drop Soup

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This easy egg drop soup recipe is simple to make, but definitely not lacking in flavor. With a few ingredients, you can have a comforting meal on the table, fast!

Ingredients

  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, finely diced
  • 1 large or 2 regular garlic cloves, minced
  • 1/4 cup sweet peas, fresh or frozen.
  • 4  cups of chicken bone broth
  • 2 large eggs
  • salt & pepper to taste

Instructions

  1. Heat up stock pot on medium, add butter to melt and coat bott of stock pot.
  2. Dice onions, carrots, and celery, add to pot with butter and sauté until onions are translucent. Stir in the garlic
  3. Add bone broth to the pot and simmer on medium for a few minutes until the carrots are tender but not disintegrating. 
  4. Incorporate peas -- they only need to be cooked for a few minutes.
  5. In a separate bowl, whisk up the eggs until mixed well.
  6. Turn up heat on pot until it has reached a medium boil.
  7. Stir the broth mixture until it is swirling around in the pot. Very slowly, drizzle in egg mixture and continue to stir while incorporating. The eggs should cook almost immediately. You want to make sure that you are mixing as you are drizzling the egg mixture into the hot broth and not just pouring it in to avoid the eggs just clumping up in the pot.
  8. Salt & pepper to taste. Depending on the flavor of your bone broth, you may or may not need much seasoning.
  9. Serve & enjoy!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 105Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 74mgSodium 440mgCarbohydrates 5gFiber 1gSugar 3gProtein 9g
The nutritional information above is computer generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet

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