Arrow Created with Sketch. Back to The Recipes Egg Drop Soup Low Carb Meals Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 193 Ratings PRINT Prep Time 10 mins Cook Time 20 minutes Serving Yield 3-4 servings One of the best things about egg drop soup is that it isn’t the kind that needs to bubble away all day long. It’s quick, calls for simple, wholesome ingredients, and is the very definition of comforting. One sip of warm chicken broth and whispy strands of egg and you'll be wishing it could be soup season all year long. By: Spoon Fork Bacon Ingredients For the soup: 5 1/2 cups low-sodium chicken stock 2 garlic cloves, thinly sliced 1 1/2 teaspoons salt 1/2 teaspoon white pepper 4 large Pete and Gerry’s Organic Eggs, beaten 2 green onions, thinly sliced For the garnish: Green onions, thinly sliced Cracked black pepper (or furikake seasoning) Nutritional Information Servings: 4 Amount Per Serving: Calories 200, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 1420mg (59% DV), Total Carb. 13g (4% DV), Fiber 0g (0% DV), Sugars 6g, Protein 15g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (4% DV), Iron (10% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the soup: Step 1 Pour stock into a pot. Add garlic, salt, and white pepper, and bring to a simmer. Allow mixture to simmer uncovered for about 10 minutes. Step 2 Increase heat to medium, bringing mixture to a soft boil. Step 3 Gradually drizzle eggs into the broth in a very thin stream. Once all of the beaten eggs have been incorporated, very gently stir in green onions. To garnish: Step 1 Ladle soup into bowls, and garnish with more green onions, if desired. Add cracked black pepper for an extra kick. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Jermaine September 11, 2021 This one so easy with little ingredients for the hard times. Reply Page 1 Created with Sketch. 1 Reply Steven Bissonnette September 13, 2021 It sure is, Jermaine! We hope you get to give it a try yourself! Reply Page 1 Created with Sketch. Janice B. January 22, 2021 Very good recipe. I like the addition of the white pepper. Egg drop is one of my favorite soups and great for recovering from COVID or any flu symptoms. Lots of satisfaction w/o much energy for digestion, also nearly zero carb. One thing, when I use eggs in any 'scrambled' form I remove the skin and all its white attachments from the yolk. Easy to do...just gently hold the yolk between hands, drain all egg white into bowl, then cut lower half with scissor holding over same container with egg white. When yolk is all drained into mix, discard skin. If skin escapes into mix it's easy to pluck out. This procedure allows much more effective mixing, less big globs of egg white in the finished product. I also add a little olive oil to the mix, also facilitating better blending with broth. Again, thanks for the recipe. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 22, 2021 Thanks for the wonderful feedback, Janice! We are so glad you liked the recipe and couldn't agree more regarding the addition of white pepper here. Wishing you good health and many more delicious soups in 2021! Reply Page 1 Created with Sketch. Johna Burnell January 14, 2021 How long do you let the eggs cook after you drizzle them in? Thank you! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 15, 2021 Hi Johna! You should notice the eggs cooking almost immediately as you're drizzling them into the pot, so no extra cook time necessary. All of the egg should be pretty well incorporated by the time you move on to adding the green onions. We hope you enjoy! Reply Page 1 Created with Sketch. Cheryl January 04, 2021 Yum. Vegetarian version could be made with mushroom broth. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 05, 2021 Yes it could, Cheryl! Thanks for the suggestion! Reply Page 1 Created with Sketch. Tina February 11, 2020 I loved this recipe. For anyone who thinks it's too salty, use low sodium chicken broth, don't add the salt, and add 1 tsp. of soy sauce to the broth before simmering. It turns out perfect! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys February 11, 2020 We love this suggestion, Tina! We always encourage tweaking a recipe to fit your personal needs and nutritional requirements. These are good suggestions! Reply Page 1 Created with Sketch. Karen January 31, 2020 Oh my!!!! Very very good! We did chop up and add a portabella mushroom!!! This soup was quick, easy and joins our anytime recipe to fix! We made a half a recipe and adjusted the salt a bit! Reply Page 1 Created with Sketch. 2 Replies Joan April 17, 2020 Mushroom would be awesome! Reply Page 1 Created with Sketch. [email protected] January 31, 2020 Hi Karen! Thanks very much for the feedback! We're so glad to hear that you enjoyed the recipe. What a nice idea to add the mushroom. Hope you get the chance to try some other recipes! Reply Page 1 Created with Sketch. Jeri January 08, 2020 Way, way too salty (and I love things salty. And to much egg for the amount of broth. Three spoons full, then down the drain. Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 08, 2020 Hi Jeri - we always encourage home cooks to try out the recipe and see what works best for them. We're glad you found what works for you! Reply Page 1 Created with Sketch. Kate January 06, 2020 Thanks for the recipe! We have fresh eggs daily we need to use and soup is always great at 10000ft altitude! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 06, 2020 We are always up for a bowl of soup, especially egg drop soup, anytime anywhere! Reply Page 1 Created with Sketch. Karen Morris January 04, 2020 Definitely going to try THIS one Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 06, 2020 We can't recommend it enough, Karen! Reply Page 1 Created with Sketch. Kristy January 28, 2019 Does it freeze okay? For how long? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 29, 2019 Hi Kristy - that’s a great question! While we haven’t tried freezing this soup, we have a feeling the texture of the eggs might break down a bit upon thawing, although you are of course welcome to experiment and let us know how it goes! If you want to make part of this recipe ahead of time, we would recommend you make up the broth base and freeze that on its own (it should be fine for at least a month). When you are ready to serve the soup, you could thaw and reheat the broth, and then just add the eggs in fresh to make sure they have the optimal texture for your enjoyment! Reply Page 1 Created with Sketch. Robin January 23, 2019 Egg drop soup Reply Page 1 Created with Sketch. Nancy January 19, 2019 I love egg drop soup..will try soon.. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 21, 2019 Great minds think alike, Nancy. We hope you enjoy it! Reply Page 1 Created with Sketch. Gloria January 18, 2019 Fantastic thank you for sharing ! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 18, 2019 Our pleasure, Gloria! Hope you'll add this great recipe to your soup repertoire. Reply Page 1 Created with Sketch. Sherron January 17, 2019 Try adding a teaspoon of sesame oil at the end of cooking. Yum! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 18, 2019 Genius, Sherron! We'll definitely try that out next time we make this. Reply Page 1 Created with Sketch. Barbara Sevrens January 17, 2019 Delicious easy to make Reply Page 1 Created with Sketch. Naomi Piper January 17, 2019 Love this soup!!! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 18, 2019 It's a favorite around here, Naomi! Thanks for giving the recipe a try. We hope it'll be a staple for you during these chilly winter months! Reply Page 1 Created with Sketch. Elizabeth January 17, 2019 Yummy Reply Page 1 Created with Sketch. 1 Reply [email protected] January 18, 2019 So yummy! We hope you get the chance to try it if you haven't already, Elizabeth. Reply Page 1 Created with Sketch. Karla January 16, 2019 Made this style of soup years ago but lost track of the recipe, looking forward to making it for supper tonight! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 17, 2019 We're so happy that we could help you rediscover egg drop soup, Karla. We'd love to hear what you think of this recipe after you give it a try! Reply Page 1 Created with Sketch. David December 30, 2018 Here we can try this Reply Page 1 Created with Sketch.
