This simple egg drop soup recipe makes use of leftover chicken to create a light, comforting and delicious meal. Prep and cook in under 20 minutes.
One of my favorite quick cooking Chinese soup is a simple egg drop soup. It’s so easy to prepare and takes just minutes to cook. Great as a light meal or you can throw in extra ingredients if you want something more substantial.
You may substitute the mushrooms with the following ingredients: sweet corn kernels, mixed frozen vegetables, bamboo shoot, broccoli.
I personally like my egg drop soups to be simple so even with the inclusion of more ingredients, I keep them to a minimal. For this chicken egg drop soup, both rotisserie chicken or boiled chicken is fine… just shred or chop them up into bite-sized pieces and add them into the soup.
1. Use room temperature water when preparing the corn starch slurry and not hot water or it will cause the corn starch to clump.
2. When making making the egg drop, ensure the heat is not too high or the eggs will overcook. You can also turn off the heat before making the egg flowers.
3. If you like big chunks of eggs in your egg drop soup, stir the eggs clockwise slowly and steadily. For a “shredded” egg look, stir the eggs at a quicker pace.
Don’t forget to drizzle some sesame oil into the soup when it’s done for additional flavor. Check out my other quick cooking soup recipes here.
For more egg drop recipes:
Tomato Egg Drop Soup
Mint Egg Drop Soup
- 2 cups homemade chicken stock (or store-bought low-sodium chicken broth)
- ¾ cups rotisserie chicken (or 1 small cooked chicken breast) – chopped
- 10 button mushrooms - quartered
- 2 eggs – lightly beaten
- 2 tbsp cornstarch - mixed with 3 tbsp water
- dash of sesame oil
- Salt to taste
- spring onions for garnishing
- Bring soup stock to a boil in a pot. Add the chicken and mushrooms. Pour in the cornstarch mixture to thicken the soup. Stir with a ladle and turn off heat. Swirl in the beaten eggs slowly. Gently stir with a pair of chopsticks 4 to 5 times. Cover lid for about a minute to let the eggs set fully.
- Drizzle a few drops of sesame oil. Sprinkle with spring onions and serve immediately.
2. When making making the egg drop, ensure the heat is not too high or the eggs will overcook.
3. If you like big chunks of eggs in your egg drop soup, stir the eggs clockwise slowly and steadily. For a "shredded" egg look, stir the eggs at a quicker pace.
Hello Yvonne – By reading your recipe and the picture you made me feel like to have this right away. Very yummy ? picture and I’m gonna start preparing it, hope I get it Like the same one in picture. I’m also planning to add some sweet corn ? to it what is your suggestion will it kill the original taste or will it add more taste to it? I’m planning to add it as I said earlier I love sweet corn chicken soup very much 🙂
Yes, you can definitely add sweet corn to replace the button mushrooms or even use a little of both. It is a very flexible soup; one that you can get creative with. 🙂 Use fresh sweet corn and not the canned ones or the soup will be too sweet. For more egg drop soup recipes, check out this post.
Kevin McNamara says
I love this recipe and the best thing about it is its so simple! Your notes are so easy to follow.
I love that it is so healthy too. Being a turmeric fanatic I will add some Golden Paste too. I love the name too, chicken egg drop soup haha! Great work Yvonne 🙂
Oh Thank You So Very Much!
I love egg drop soup, but all my attempts to make it have been flops. I read your directions, and now I know where I went wrong.
I am definitely trying this delicious soup again very, very soon! I have homemade stock in the fridge right now!
Glad to hear that. Hope it’ll turn out well this time. I love homemade chicken stock! 🙂
What a great article. This looks extremely yummy! I like how it doesn’t need much ingredients, so I can whip this up in a fast amount of time? Well since it ONLY takes 15 minutes, I should definitely be able to cook this up when I’m pressing for time. I’m loving it already, lol.
Thanks a lot for the helpful recipe 🙂
You’re most welcome. Yes, it only takes 15 minutes to prep and cook. But do remember to use cooked chicken. Either rotisserie chicken/any cooked chicken will do. Thanks for writing in, Brandon. Happy cooking! 🙂
This is a great and simple recipe that I think my girls will love! Your cooking notes sure helps me too because I’m not a very good cook and your notes will help me not screw this up. Lol
So glad I found your simple recipe as I’m a simple cook. 🙂
Thank you so much,
Thanks for writing in. I don’t think you’ll screw up this recipe. Lol. I hope you and your girls will love it! 🙂
I love all Asian cooking. Thank you for this recipe! Quick, simple and delicious.
“It is like food for the soul”
Thanks Eril. Yes, it’s a quick, simple and delicious recipe! 🙂
I just drooled. Asian soups are the best. I’ll try to cook this one. I haven’t done this with mushrooms. Thanks for this!
Happy cooking and enjoy! 🙂
Edwin P. says
Hello, I am not really a fan of soup of any kind but just looking at the picture I could sure have some of that chicken egg drop soup and it doesn’t really look hard to make, I will sure try that soon…thanks for the recipe and as well you have earn a new subscriber. Greetings.
Hi Edwin, I’m happy you dropped by. Yes, this is a really easy and quick soup to make. Thanks for subscribing! 🙂
This soup looks easy and fast too cook. Just perfect for us busy mums !
It looks really delicious too!
Yes, it’s great as a quick, light and delicious meal. Thanks for writing in! 🙂