Quick and Easy Egg Drop Soup Recipe (2024)

by Diane Hoffmaster

Thiseasy egg drop soup recipe has been sponsored by Eggland’s Best Eggs but all opinions expressed here are my own.

I have a serious weak spot when it comes to Chinese food. I have my local delivery place on speed dial for those days when I am in a hurry or just really craving fried rice. Sometimes I make it from scratch at home like thiseasy egg drop soup recipe or myTeriyaki Glazed Pork Belly Recipe. This homemade egg drop soup takes about 15 minutes to make. Most of that time is spent waiting for your stock to come to a boil. Once it is simmering, just stir in a few beaten Eggland’s Best Eggs and green onions and you have a delicious weeknight meal with very little work!

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Quick and Easy Egg Drop Soup Recipe (1)

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About Eggland’s Best Eggs

I am picky about my eggs. I look for keywords like organic or free range whenever possible. Eggland’sBest organic eggs are easy to find in my local grocery store, which I really love. They are an excellent source of vitamins D, B12, E, B5 and Riboflavin. EB eggs also have six times more vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs. Eggs are a great way to add protein to your diet while still reducing your meat consumption.

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Enter the EB Delivers Sweepstakes


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Quick and Easy Egg Drop Soup Recipe

So, I am not kidding when I say this soup is quick and easy. You need some stock, vegetable or chicken will work, although I used chicken. You add a few seasonings and bring it to a simmer. Then, just whisk in some beaten eggs and toss in green onions and sriracha. If you don’t like the heat, you can leave out the sriracha. From start to finish this was finished in less than 15 minutes and mostly that was just waiting for the stock to boil. Simple ingredients and very little work. That is the type of recipe I like!

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Yield: 4 to 6 servings

Quick and Easy Egg Drop Soup Recipe

Prep Time13 minutes

Total Time13 minutes

Ingredients

  • 8 cups chicken broth
  • 1 teaspoon ground ginger
  • 1 tablespoon soy sauce
  • 4 eggs
  • 1/2 cup chopped green onions (about 4 green onions)
  • sriracha to taste

Instructions

  1. Add the stock, ginger, and soy sauce to a large pot and heat over medium high until simmering
  2. In a small bowl, beat the 4 eggs
  3. Drizzle the beaten eggs into the broth, stirring IN ONE DIRECTION while you pour them in.
  4. Remove from heat and add in the green onions and sriracha
  5. Enjoy!

Nutrition Information:

Amount Per Serving:Calories: 226Total Fat: 4gCarbohydrates: 16gProtein: 25g

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Get more Egg Recipes! Check out my review of the Fresh Egg Cookbook!

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Enter to Eggland’sBest Giveaway!

Eggland’sBest will give one of my readers a $25 Virtual Visa Gift Card (good ONLY on online purchases!) and a coupon for FREE Eggland’s Best Eggs. Just follow the directions in the form below to enter to win!

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Diane Hoffmaster

Diane is a professional blogger and nationally certified pharmacy technician atGood Pill Pharmacy. She earned her BS in Microbiology at theUniversity of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.

Quick and Easy Egg Drop Soup Recipe (2024)
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