Promotions and Offers
Back to The Recipes

Egg Drop Soup

  • Holiday
  • Low Carb
  • Meals
  • Protein-Packed
5/5 - 52 Ratings
Cook Time
Serving Yield 3-4 servings

One of the best things about egg drop soup is that it isn’t the kind that needs to bubble away all day long. It’s quick, calls for simple, wholesome ingredients, and is the very definition of comforting. One sip of warm chicken broth and whispy strands of egg and you'll be wishing it could be soup season all year long.

By: Spoon Fork Bacon


For the soup:

  • 5 1/2 cups low-sodium chicken stock
  • 2 garlic cloves, thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 4 large Pete and Gerry’s Organic Eggs, beaten
  • 2 green onions, thinly sliced

For the garnish

  • Green onions, thinly sliced
  • Cracked black pepper (or furikake seasoning)


To make the soup:

Step 1:

Pour stock into a pot. Add garlic, salt, and white pepper, and bring to a simmer. Allow mixture to simmer uncovered for about 10 minutes.

Step 2:

Increase heat to medium, bringing mixture to a soft boil.

Step 3:

Gradually drizzle eggs into the broth in a very thin stream. Once all of the beaten eggs have been incorporated, very gently stir in green onions.

To garnish:

Step 1:

Ladle soup into bowls, and garnish with more green onions, if desired. Add cracked black pepper for an extra kick.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required



January 16, 2019

Made this style of soup years ago but lost track of the recipe, looking forward to making it for supper tonight!



December 30, 2018

Here we can try this


Related Recipes