Chicken Egg Drop Soup
Prep time
Cook time
Total time
Simple egg drop soup recipe with chicken and button mushrooms. Quick, easy and delicious!
Recipe type: Quick Soup Recipes
Cuisine: Chinese
Serves: 2
  • 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
  1. 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.
  2. Drizzle a few drops of sesame oil. Sprinkle with spring onions and serve immediately.
Cooking Notes
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.
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.
Recipe by Souper Diaries at