Craving something warm and comforting without the heavy prep work? This Egg Drop Soup is the perfect solution! With minimal ingredients and just a few simple steps, you'll have a bowl of velvety, savory soup that feels like a hug in a bowl.
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Whether you're in need of a quick lunch or a cozy dinner, this recipe checks all the boxes: it's delicious, affordable, and so easy to make. Plus, it's ready in just minutes, making it ideal for busy days. Stick around for this frugal recipe that will have you coming back for more!
This Egg Drop Soup is incredibly versatile and a great budget-friendly option that doesn't compromise on flavor. It only requires a handful of pantry staples, including chicken broth, cornstarch, and a few fresh ingredients like green onions.
The real magic lies in the simplicity and comforting texture created by the egg ribbons floating in the broth. It's perfect when you want a quick and tasty meal without any fuss.
If you're looking for more cozy, frugal recipes, check out our Chicken Fajita Freezer Meal, Sourdough Chicken and Dumplings, and Tomato Soup Chili.
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💛 Why You'll Love This Recipe
- Super Quick: Ready in less than 15 minutes, this is the ideal recipe for a busy day when you want something satisfying in a flash.
- Budget-Friendly: With just a few low-cost ingredients, this soup is as easy on your wallet as it is on your stomach.
- No Fancy Equipment Needed: You don't need a fancy blender or slow cooker; just a small saucepan and a whisk.
🛒 Ingredients
Chicken Broth: This is the base of your soup, providing that rich, savory flavor. You can use water + bullion instead. In fact, I have even made this recipe with JUST water and then used basic seasonings to give it some more flavor.
Egg: The star ingredient! It creates the soft ribbons that float beautifully in the soup. The yolk adds a rich flavor to the broth while the whites cook into the ribbons.
Green Onion: For a bit of crunch and freshness, plus a pop of color. Shallots or chives can be used if you prefer a milder flavor.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Add Vegetables: You can make this soup heartier by adding thinly sliced mushrooms, spinach, or other vegetables of your choice. (I recommend cooking the more robust or thicker veggies beforehand).
Spice It Up: If you prefer a little heat, add a dash of chili flakes or a few drops of hot sauce to the broth for a spicier kick.
💰 Budget-Friendly Tips
Use water + bouillon instead of broth. A single bouillon cube or spoonful of powder can flavor 2-3 cups of water for just a few cents, much cheaper than boxed broth.
Stretch it with add-ins. Stir in leftover rice, ramen noodles, or frozen veggies like peas or corn to turn this light soup into a fuller meal without spending more.
Buy eggs in bulk. Eggs are one of the most affordable proteins available. A dozen eggs can make several batches of soup for under $2.
Flavor smart. A splash of soy sauce, sesame oil, or a pinch of garlic powder gives it restaurant-style flavor with ingredients you probably already have at home.
🥄 Instructions for Egg Drop Soup
Step 1: In a small bowl, mix the cornstarch with cold water until smooth. Set aside. (Image 1).
Step 2: In another small bowl, lightly beat the egg and set it aside. (Image 2).
Step 3: Bring the chicken broth to a gentle boil over medium heat in a medium saucepan.
Step 4: Once the broth is boiling, stir in the cornstarch mixture and continue stirring until the broth thickens slightly. (Image 3).
Step 5: Slowly pour the beaten egg into the broth while stirring in a circular motion to create egg ribbons. (Image 4).
Note: The faster you whisk the egg into the soup, the smaller/thinner the ribbons will be. If you want big, thick ribbons, don't stir vigorously.
Step 6: Remove the soup from heat and garnish with sliced green onions.
Serve hot and enjoy!
👩🏻🍳 Expert Tips
- Be careful when adding the egg. Stir slowly and evenly to ensure the egg cooks in delicate ribbons instead of scrambling.
- If the soup becomes too thick, add a splash more chicken broth to reach your desired consistency.
- If you want the soup to have more body, consider adding a dash of soy sauce or sesame oil for extra flavor.
❄️ Storage and Reheating
Storage: Store any leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Reheating: To reheat, simply place the soup in a saucepan over low heat and stir until warmed through. Be cautious not to overheat it, as the eggs may start to break down.
🥗 Side Dishes
Pair this soup with a simple salad, such as a cucumber and tomato salad, for a light and refreshing meal. Or, try serving it alongside a slice of crusty bread for a heartier option.
When we're being extra frugal, I love to split this soup into 4 small servings and serve it alongside a Baked Grilled Cheese sandwich for an affordable and simple lunch option. My kids love it!
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❓ Recipe FAQs
Egg drop soup is mainly made with chicken broth, beaten eggs, and simple seasonings like salt, pepper, and sometimes soy sauce or sesame oil. A cornstarch slurry is typically added to thicken the broth. Optional add-ins include tofu, vegetables, or a garnish of green onions.
Common mistakes when making egg drop soup include adding the eggs to boiling broth, which can break them into tiny pieces instead of ribbons. Pouring the eggs too quickly or too slowly can also cause uneven strands. Skipping cornstarch or adding it incorrectly may leave the soup too thin or give it a clumpy texture.
Despite being quick and easy to make, egg drop soup offers solid nutrition. It's rich in protein, thanks to the eggs and broth, especially if you use bone broth, which can have 8-10 grams of protein per cup.
Use whatever veggies you have on hand, frozen or fresh. Great additions include spinach, Roasted Baby Bok Choy, Napa cabbage, snow peas, mushrooms, or shallots.
Don't have cornstarch? You can leave it out. While it helps thicken the broth and gives the soup a velvety texture, the flavor will still be good without it. Just know the soup will be thinner, and the egg ribbons may sink instead of float.
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🐝 If you tried this Egg Drop Soup, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Egg Drop Soup
Ingredients
- 1 tablespoon cornstarch - ($0.04)
- 2 tablespoons cold water - ($0.00)
- 3 cups chicken broth - ($0.75)
- 1 large egg, lightly beaten - ($0.64)
- 1 green onion, sliced, for garnish - ($0.11)
Instructions
- Make the slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.
- Heat the broth. Bring the chicken broth to a gentle boil in a medium saucepan over medium heat.
- Thicken. Stir in the cornstarch slurry and cook until the broth thickens slightly.
- Add the egg. Reduce heat slightly. Slowly pour in the beaten egg while stirring gently in a circular motion to form ribbons.
- Finish. Remove from heat and garnish with sliced green onion. Serve hot.
Notes
- Ribbon size. Stir slowly for thicker egg ribbons, faster for finer strands.
- Texture control. Adjust cornstarch slightly for thinner or thicker soup.
- Broth choice. Homemade or bone broth adds extra richness.
- Storage. Refrigerate leftovers up to 3 days.
- Reheating. Reheat gently on the stovetop, adding broth or water if needed. Freezing is not recommended.
Nutritional Information
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Nicole Durham says
This is one of our favorite go-to meals when we're on a tight budget.