Here’s a light soup that’s loaded with veggies and protein. I created my first version of egg drop soup using chicken broth and shredded chicken a few years ago. This veggie version hits the spot for me when I need warmth, flavor, some protein, and lots of greens.
I keep bags of frozen veggies in my freezer to add to dishes quickly, such as broccoli, spinach, and peas. Feel free to add other favorite veggies or greens here. Maybe finely chopped carrots, butternut squash, or kale.
Just for the record you don’t actually drop the egg in the soup. Instead you drizzle the scrambled eggs into the simmering soup using a fork or chopstick, creating threads or strings of egg. It much easier than it sounds. And it’s fun!