Egg Drop Soup

September 30, 2016
With fall approaching a warm soup sounds so welcoming.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
I love soups, especially when it's cold outside. One of my favorite things to do is curl up with a warm cup of soup and a good book or movie. What's even better is when the soup is super simple to make. It's not the traditional egg drop soup you would order at a restaurant. I literally just drop a few eggs into some broth, but it's amazing! You could always add some soy sauce and/or asian spices to give more of that original egg drop soup taste. I'm also not sure how it would be using store bought broth, I've never tried it, but when you use you're own homemade broth it's pretty incredible. I feel like whenever I have this soup all my aches and pains start melting away. Yes, this is perfect for when you have a cold! It's also perfect for any meal, I love adding some veggies on the side to make it a bit of a fuller meal too. I usually don't even measure for this recipe I just boil and drop until I get the broth to egg ratio I'm looking for, but I tried to get better measurements. But if you love broth add less eggs or if you want it to be really filling add more eggs. Just find what works for you and enjoy!


  • 4 cups homemade broth
  • 2-4 eggs, whisked, less if you want it more broth-y
  • Sea salt/pepper to taste (optional) 
  • 1/4 cup green onions, chopped (optional)


  • Bring broth to an almost boil on the stove top, about the point between when it just starts bubbling to the full boiling
  • Drop in the eggs and stir with a whisk for 1-2 minutes or until the eggs are fully cooked, remove from heat
  • Salt/pepper to taste and add the green onions
  • Serve warm

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