Easy Egg Drop Soup
Cozy Up with a Bowl of Easy Egg Drop Soup!
Looking for a comforting and quick meal to warm you up? Our Easy Egg Drop Soup is the answer! This classic soup is surprisingly simple to make, packed with flavor, and perfect for a weeknight dinner or a soothing lunch. Forget complicated recipes – this one comes together in just 30 minutes, making it a fantastic option when you’re short on time but craving something delicious.
This isn’t just any egg drop soup; we’ve taken the traditional recipe and streamlined it for the modern home cook. We use boneless, skinless chicken thighs for a richer flavor, and a colorful mix of vegetables like celery, carrots, and mushrooms to add both texture and nutrients. The key, of course, is the delicate ribbons of egg that swirl through the broth, creating a truly satisfying experience.
What makes this Easy Egg Drop Soup so special?
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: Chicken thighs and fresh vegetables create a delicious broth.
- Comforting: The perfect soup for a chilly day or when you’re feeling under the weather.
- Versatile: Easily customizable with your favorite vegetables or a dash of spice.
Tips for the Perfect Egg Drop Soup:
- Thinly Slice Vegetables: This ensures they cook quickly and evenly.
- Whisk Eggs Vigorously: This creates light and fluffy egg ribbons.
- Slowly Drizzle Eggs: Pouring the eggs in a thin stream while stirring creates the classic egg drop effect.
- Don’t Overcook: Overcooking the eggs will make them rubbery.
Frequently Asked Questions:
Q: Can I use chicken breast instead of thighs?
A: Yes, you can! However, chicken thighs will give the soup a richer flavor. If using chicken breast, be careful not to overcook it.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add spinach, bok choy, or any other vegetables you enjoy.
Q: Can I make this soup vegetarian?
A: Yes! Simply substitute vegetable broth for chicken broth and omit the chicken.
Q: Can I make this soup spicy?
A: Yes! Add a pinch of red pepper flakes or a dash of sriracha to the broth.
Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The egg may change texture upon reheating.
We hope you enjoy this comforting and easy recipe! It’s a guaranteed crowd-pleaser and a perfect addition to your weeknight meal rotation.
Easy Egg Drop Soup
Ingredients
- 1 pound boneless skinless chicken thighs (about 4-5 thighs)
- 3 stalks celery thinly sliced at an angle
- 1 large carrot peeled and thinly sliced at an angle
- 1 cup mushrooms
- 1 medium onion
- 1/2 tsp pepper
- 4 cups chicken or vegetable broth
- 2 tbsp corn starch
- 3 tbsp water
- 2 eggs beaten
- 1 tbsp cilantro to garnish
- 1 tbsp coconut oil
Instructions
- Heat coconut oil in a large stockpot over medium heat.
- Add chicken thighs and cook until browned, about 3-5 minutes.
- Once chicken thighs are browned, add in celery, carrots, mushrooms, and onion. Cook until soft, 8-10 minutes, stirring occasionally. I cook the vegetables with the lid on the pot.
- Next, stir in minced garlic and pepper.
- Then add the broth and spinach. Stir to combine.
- In a small bowl, mix together corn starch and water. Add to soup.
- Increase to medium-high temperature and bring soup to a boil for 1 minute.
- Finally, add beaten eggs to soup. Stir. Reduce heat to medium and let cook for an additional 2-3 minutes.
- Garnish with cilantro to serve.
- Enjoy.
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