There’s something about this 15-Minute Homemade Egg Drop Soup Recipe that’s just so comforting. It has a savory, delicate chicken broth that’s lightly thickened with beaten eggs, crisp veggies, and the savory warmth of some freshly cracked pepper. This soup is perfect on the blustery days when you need a quick warm-up, or in the thick of winter when you’re looking to shake off the frosty fingers of cold. Plus, it’s super quick to whip up – so you can get back to snuggling up under a cozy blanket in no time! The beauty of this soup is that it’s a breeze to make, even for the greenest of cooks.
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 4
- Yield: 4 servings or 2 quarts
So, let’s dive in and see how simple it truly is to make this soup!
Ingredients & Equipment You’ll Need
- 4 cups of chicken broth
- 2 eggs, lightly beaten
- 1/2 cup of chopped green onions
- 1/4 teaspoon of white pepper
- 1 tablespoon of cornstarch
You’ll also need a soup pot and an whisk.
The chicken broth contributes to the soup���s savory, umami flavors. The beaten eggs form beautiful ribbons within the soup when poured in a slow stream, giving it an appetizing look and texture. The green onions add a subtle, aromatic distinction that does wonders for the overall flavor of the soup.
How To Make 15-Minute Homemade Egg Drop Soup
- In a saucepan over medium heat, bring the chicken broth to a steady simmer.
- Combine the green onions, white pepper, and cornstarch in a small bowl, then whisk this mixture into the simmering broth to thicken it slightly.
- Gradually and slowly, whisk in the beaten eggs. It���s crucial to ensure that the eggs form ribbons instead of clumps.
- Stir gently until the eggs are cooked. This should take about 1 minute.
- Taste and adjust seasoning, if necessary.
- Divide soup among 4 bowls, garnish with a sprinkle of green onions, and it���s ready to serve!
Tips For The Best Results
- Add the beaten eggs slowly and in a consistent stream to ensure delicate ribbons rather than clumps.
- Feel free to add vegetables or tofu for an extra boost of nutrients and flavor.
Storage Tips
- Store any leftovers in an airtight container. It will keep in the fridge for up to 3 days.
- This soup does not freeze well due to the eggs. It is best enjoyed fresh!
Frequently Asked Questions
A: Try adding a bit of ginger or garlic to the base for some extra flavor punch!
Q: Can I use water in place of chicken broth?
A: Yes, you can use water, but it may reduce the depth of flavor in the soup.
Q: Is this recipe gluten-free?
A: Yes, but make sure to check the label of your chicken broth to ensure it doesn’t contain any gluten ingredients.
Q: Can I add other vegetables to this soup?
A: Certainly! Mushrooms, bok choy, or peas are all great additions.
Q: Can I make this soup vegetarian?
A: Absolutely, just use vegetable broth instead of chicken!
Nutritional Facts of 15-Minute Homemade Egg Drop Soup
You’ll love that this recipe isn’t only tasty, but also very low in calories! A single serving has roughly 60 calories, 4.5 grams of protein, 3.3 grams of carbs and 3.2 grams of fat.
There’s something so universally appealing about egg drop soup. It’s warm, hearty, and comforting. It’s a soup that fills you up without weighing you down, and it’s satisfying in every possible way. You’ll find yourself going back for seconds, and thirds, because it’s just that good! A dash of hot sauce adds a nice kick, and a sprinkle of fresh herbs on top adds wonderful brightness. Delish!
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