Easy Egg Drop Soup
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.
Add in homemade bone broth vs basic chicken broth for an added healthy boost! This is one of my favorite easy soup recipes to make for a quick and easy meal.
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.
I’ve been a long time lover of comforting Chinese food, and egg drop soup is something that I’ve always included with my order. However, we aren’t fortunate enough to have any Chinese restaurants in the countryside.
So, whenever I have a craving, I need to make my own. 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?
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Ingredients
- chicken or other poultry bone broth (chicken stock can be used if on hand)
- vegetable broth can also be used if preferred
- butter
- 1/2 sweet onion
- large carrot
- 1 celery stalk
- 1-2 garlic cloves
- sweet peas fresh or frozen
- farm fresh eggs
- salt & pepper to taste
How to make this recipe
Not only is this recipe delicious, its also pretty frugal. It takes minimal 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.
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Related: The Benefits of Bone Broth (And a Recipe)
- In a large saucepan, sauté the veggies (reserving the peas and garlic) in butter over medium heat until cooked through and soft.
- Add bone broth to the pot and simmer on medium for a few minutes until the carrots are tender but not disintegrating.
- Incorporate peas — they only need to be cooked for a few minutes.
- In a small bowl, whisk up the raw eggs until mixed well.
- Turn up heat on pot until it has reached a medium boil.
- Stir the hot broth mixture until it is swirling around in the pot. Very slowly, drizzle in beaten eggs 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.
- Salt & pepper to taste. Depending on the flavor of your bone broth, you may or may not need much seasoning.
- Serve & enjoy!
Stir in ideas
These make great additions to this simple soup:
- To add even more richness, stir in a little bit of soy sauce or coconut aminos.
- Top this soup with fresh green onions or chives
- Add pinch of white pepper to the top
- For extra protein, add in a little bit of cooked chicken
If you prefer a thicker soup, stir a little bit of corn starch with cold water and make a little cornstarch slurry. Use about 1 tablespoon cornstarch and 2 tablespoons of water.
How to store leftovers
If you have leftover soup, you can store it in the refrigerator in an airtight container for up to one week. To heat up, add the soup to a medium saucepan and heat over low until warmed through.
More Easy Soup Recipes
I love a good comforting soup recipe. They are usually easy to make and something about the warmth of a hot soup on a chilly fall day or winter night just brings comfort to me.
Here are few of my favorite delicious soups:
Creamy Carrot and Acorn Squash Soup
Creamy Italian Sausage Tortellini Soup
Italian Meatball Soup with Pasta & Beans
This soup also pairs well with homemade bread! Try a popular reader favorite like my Honey Oat Bread or a simple Homemade Artisan Bread.
Easy Egg Drop Soup
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
- Heat up large stock pot on medium, add butter to melt and coat bottom of stock pot.
- Dice onions, carrots, and celery, add to pot with butter and sauté until onions are translucent. Stir in the garlic.
- Add bone broth to the pot and simmer on medium for a few minutes until the carrots are tender but not disintegrating.
- Incorporate the peas — they only need to be cooked for a few minutes.
- In a separate bowl, whisk up the eggs until mixed well.
- Turn up the heat on the stove until the soup has reached a medium boil.
- 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.
- Salt & pepper to taste. Depending on the flavor of your bone broth, you may or may not need much seasoning.
- Serve & enjoy!
