Chicken and Egg Drop Soup


Forget chicken noodle soup, this hearty and flavorful chicken soup will be your new classic! Browning the chicken first adds depth of flavor to the stock. 

Chicken and Egg Drop Soup
Photo: © Ian Knauer
Active Time:
35 mins
Total Time:
1 hrs
6 serves


  • 1 tablespoon vegetable oil

  • 1 boneless, skinless chicken breast 

  • 6 cups chicken stock

  • 1 tablespoon finely grated fresh ginger

  • Kosher salt 

  • 1 tablespoon soy sauce

  • 1 1/2 tablespoons corn starch

  • 3 large eggs

  • 1 tablespoon toasted sesame oil

  • 1 1/2 cups cooked, shelled edamame

  • 2 cups baby spinach (2 ounces)

  • 1 small bunch scallions, thinly sliced

  • Freshly ground black pepper


  1. Heat the oil in a medium saucepan over medium high heat until hot. Transfer the chicken to a plate and let cool to warm, then shred the chicken.

  2. Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.

  3. Transfer the chicken to a plate and let cool to warm, then shred the chicken.

  4. Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.

  5. Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Stir in the chicken, then season the soup with salt to taste. Serve the soup topped with the scallions.

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