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.
- 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.