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Egg Drop Soup

 Egg Drop Soup
“We start many stir-fry meals with this easy Egg Drop Soup, which cooks in just minutes flat," writes Amy Corlew-Sherlock from Lapeer, Michigan. "There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. “I got the recipe from Grandma’s old cookbook,” Amy recalls. “And when my kids were slow to enjoy eating meat, this ‘souper’-
4 ServingsPrep/Total Time: 15 min.


  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 egg, lightly beaten
  • 1 green onion, sliced


  • In a large saucepan, bring broth to a boil over medium heat. Combine
  • cornstarch and water until smooth; gradually stir into broth. Bring
  • to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat. Drizzle beaten egg into hot broth, stirring constantly.
  • Remove from the heat; stir in onion. Yield: 4 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 39 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 714 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.