Chicken Egg Drop Soup
This Chicken Egg Drop Soup comes together in under 20 minutes, uses pantry staples, and delivers a bowl of warm, silky broth laced with tender ribbons of egg that you'll want to make on repeat.
Equipment
- Medium saucepan (3-4 quart capacity)
- Ladle
- Small mixing bowl - for eggs and cornstarch slurry
- Whisk or fork
- Microplane or fine grater - for grating fresh ginger
- Measuring cups and spoons
- Large spoon - for stirring
Ingredients
- 4 cups low-sodium chicken broth - 950ml
- 1 cup cooked chicken breast - about 140g, shredded or diced, rotisserie chicken works great
- 3 large eggs
- 2 tablespoons cornstarch
- 3 tablespoons cold water - for the cornstarch slurry
- 1 tablespoon low-sodium soy sauce - or tamari for gluten-free
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger - or 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper - or black pepper
- 1/2 teaspoon salt - or to taste
- green onions - 2, thinly sliced for garnish
- chili oil - optional, a few drops for serving
Instructions
- Shred or dice cooked chicken, beat eggs thoroughly, make cornstarch slurry with cold water, and grate ginger. Slice green onions for garnish.
- Combine chicken broth, soy sauce, ginger, garlic powder, and white pepper in a saucepan. Bring to a gentle boil, then reduce to a simmer.
- Stir the slurry and slowly pour into simmering broth while stirring constantly for 1 minute until slightly thickened and glossy.
- Reduce heat to medium-low. Slowly drizzle beaten eggs into broth in a thin, steady stream while gently stirring in a circular motion to form wispy ribbons.
- Gently stir in shredded chicken and heat through for 1-2 minutes. Remove from heat, drizzle with sesame oil, and adjust salt to taste.
- Ladle into bowls, top with sliced green onions and a few drops of chili oil if desired. Serve immediately.
Notes
- Egg Ribbon Technique: The broth must be at a gentle simmer (not a rolling boil) when adding eggs. A hard boil breaks eggs into tiny bits instead of long, silky ribbons.
- Slow Drizzle is Key: Pour the beaten eggs in a thin, steady stream through the tines of a fork or from a small measuring cup. Pouring too fast creates chunks, not ribbons.
- Cornstarch Slurry Rule: Always use cold water for the slurry. Hot water causes cornstarch to clump immediately and won't thicken properly.
- Sesame Oil Finish: Add toasted sesame oil off the heat as a finishing touch. Cooking it destroys its delicate, nutty aroma.
- Gluten-Free Option: Simply swap the soy sauce for tamari or a certified gluten-free soy sauce. The rest of the recipe remains the same.
- Using Raw Chicken: If using raw chicken, slice it very thin and simmer in the broth for 5-7 minutes until cooked through before adding the slurry and eggs.
- Make It Richer: For deeper flavor, add 1/2 teaspoon fish sauce or a tiny pinch of sugar to balance the saltiness. Quality chicken broth makes a noticeable difference.
- Storage and Reheating: Store in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if it thickens too much. Freezing is not recommended as eggs become rubbery.