Slow Cooker Chicken and Egg Drop Soup

Whisking the eggs into this soup at the last minute ensures a silky texture.

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  • Servings: Makes about 8 cups 
  • Time(Other): to 8 hours

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  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon minced ginger
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups chicken stock
  • 1 1/2 tablespoons soy sauce
  • 3 large eggs
  • 1 tablespoon Asian sesame oil
  • 3 tablespoons sliced scallion greens

How to make this recipe

  1. In a bowl, combine the chicken with the ginger, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  2. Heat a slow cooker on high until hot. Add the chicken mixture to the slow cooker and brown, stirring occasionally, until golden, about 6 minutes. Reduce the heat to low and stir in the stock and soy and cook until the chicken is very tender, 6 to 8 hours.

  3. Remove the chicken and shred with two forks, then return the chicken to the slow cooker. Increase the heat to high. Whisk together the eggs with the sesame oil and a pinch of salt. Whisk the egg mixture into the hot soup then season with salt and pepper to taste. Serve the soup topped with the scallion greens.

Contributed By Photo © Ian Knauer Published August 2014

1044088 recipes/slow-cooker-chicken-and-egg-drop-soup 2015-11-24T17:53:07+00:00 Ian Knauer soups-and-stews|weeknight-dinner|asian|web-exclusive|healthy|fall|winter august-2014 recipes,slow-cooker-chicken-and-egg-drop-soup 1044088

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