Egg Drop Soup I

Egg Drop Soup I

Denise Smith 0

"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"

Ingredients {{adjustedServings}} servings 56 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

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  1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
  2. Lightly beat eggs together. Gradually stir into soup.
  3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
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Reviews 91

  1. 118 Ratings


This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction.


This is a great recipe! The broth was a little salty because of the cubes, so next time I will add another cup of water. Didn't have corn starch, so I used flour - and the chunks of flour that gathered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!


This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added mushrooms, which was a good complimentary texture to the egg.