If you’re a lover of egg drop soup, I think you’ll enjoy this flavorful rendition. It’s easy to pull together, and uses some key basic ingredients: toasted sesame oil, green onions, cilantro leaves, eggs, chicken broth, and chicken. It’s high in protein, has flavorful greens, mushrooms, and broth. That said, it’s also easy to adjust to include your favorite ingredients.
It’s not vegetarian as written, however can easily be converted by using vegetable stock and eliminating the chicken. I tend to have it without the chicken, but it does make for a hardier soup when extra protein is added to it.
I eat this soup any time of day, especially in the winter, and it makes a great warm breakfast!
Egg Drop Soup {grain free}
I usually make this without chicken, but if you want to add it I recommend left-over roasted chicken. Or you can try other protein. If you want to use raw chicken or other protein, add it in step 2, after the mushrooms have cooked for a bit.
Servings: 4 servings
Calories: 193kcal
Ingredients
- 2 cups sliced crimini mushrooms
- 2 tablespoons toasted sesame oil
- 6 green onion stalks scallions, sliced
- handful cilantro leaves about 1 cup
- 3 large eggs
- 3 cups chicken broth
- 1 cup shredded cooked chicken
- 2 teaspoons salt and more to taste
Instructions
- Warm a large saucepan. Add the mushrooms and toasted sesame oil and cook for 5 to 10 minutes until the mushrooms begins to brown. Stir occasionally.
- Add about half of the chopped green onions to the pan and cook for another minute or so.
- Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil.
- Whisk the eggs in a bowl to combine the whites and yolks.
- Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
- Let the eggs cook for a few seconds and then turn the heat off. Add the remaining green scallions and cilantro leaves and stir to combine.
- Serve hot.
Nutrition
Calories: 193kcal | Carbohydrates: 4g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 149mg | Sodium: 1886mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg
So excited to try this recipe and play around with Laura’s spin! Erica, do you have any Ramen or Pho style soup recipes?
Yes, I love what Laura added! I haven’t posted a Pho recipe (yet). Ramen would be easy to do, just use any low-carb noodle such as zucchini noodles, spaghetti squash noodles, or another vegetable noodle.
And I did not have shredded chicken & that’s why I used more eggs.
Greetings to you, Erica, I jotted down your recipe this morning in a hurry, I could not remember what I did with it when it came time to cook your recipe. I decided to use what I have (no going out), I adore egg drop soup, The other.eater here will not eat mushrooms. Instead I added Trader Joe’s “Foursome Organic Green Vegetables” instead of the mushrooms plus a 32-oz square of chicken broth, 4-5 large eggs, 2 Tbsp Bragg’s liquid amino acid, 2 tsp red chili paste, turmeric pwdr, dry mustard pwdr, and it was delicious. Thank you!, you are amazing!
Sounds great!
This is a wonderful recipe. Easy to make and really flavorful.
Thanks! I agree. Making some tonight 🙂