Egg Drop Soup - Capital Area Food Bank
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Egg Drop Soup

By Oscar April 1, 2019

146 calories | 6g carbs | 8g fat (2g sat fat) | 13g protein | 385mg sodium | 0g fiber | 1g total sugars (0g added sugar) per serving

Serves 4 for $3.750


  1. 5 eggs, beaten
  2. 1 bunch scallions, chopped, including the white and light green parts
  3. 4 cups chicken broth
  4. 1 tablespoon soy sauce
  5. 1 tablespoon cornstarch
  6. Hot sauce (optional)


  1. In a medium-sized saucepan, bring 4 cups chicken broth to a boil. Turn down to heat to simmer.
  2. Stir in soy sauce and cornstarch. Slowly add the eggs into the saucepan, holding a fork below the lip of the bowl and allowing the eggs to pass through the fork
  3. Ladle into bowls and top with hot sauce to taste if desired.

Make It A Meal

Top with leftover cooked chicken (or 1 can of canned chicken) and veggies, roughly chopped.

Recipe tip

For a thicker, more traditional egg drop soup, mix 1 tablespoon cornstarch with 2 tablespoons of hot broth and add to the soup before adding the eggs.

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