Egg Drop Soup

  • Active Time 10m
  • Total Time 10m

Makes 4 servings


  • 4 cups chicken stock or broth
  • Salt and freshly ground white pepper, to taste
  • 4 eggs, well beaten
  • 1/4 cup chopped scallions, for garnish
  • 2 tablespoons chopped cilantro leaves, for garnish


In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5401

nutrition information per serving

105 calories; 5g total fat; 212mg cholesterol; 233mg sodium; 1g carbohydrates; 0g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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