This Easy Egg Drop Soup recipe tastes just like your favorite Chinese restaurant’s version and is ready in just 20 minutes.
This 20-Minute Egg Drop Soup tastes just like the one from your favorite Chinese takeout, but it’s lighter, cleaner, and only takes 20 minutes to make. With six eggs, loads of veggies, and savory broth, it’s warm, satisfying, and weight-loss-friendly.
Whether you serve it as a light lunch or with a cozy dinner, this is one of those recipes you’ll come back to all winter long.
Why You Should Make This Easy Egg Drop Soup
- Just 178 calories and 14g protein per serving
- Low in calories and WW points
- Ready in 20 minutes with minimal prep
- It’s just like you’d get from a restaurant, but healthier
What Is Egg Drop Soup?
Egg drop soup is a traditional Chinese dish made by pouring beaten eggs into hot broth to create delicate ribbons. This version includes added vegetables for extra nutrition, fiber, and texture, and it’s still quick enough for even your busiest weeknights.
What Ingredients Do I Need?
- Chicken broth
- Vegetables
- Eggs
- Reduced-sodium soy sauce (optional)
What Should I Eat with Egg Drop Soup?
Serve this soup with:
This also makes a great light lunch or dinner on its own.
How Do I Store It?
Let the soup cool completely, then store it in a covered container in the refrigerator for 2 to 3 days. The eggs may break up slightly, but the flavor holds beautifully. Reheat gently on the stovetop. Avoid bringing it to a boil again, which can toughen the eggs.
Can I Freeze Egg Drop Soup?
Freezing is not recommended. The egg ribbons tend to break down and become grainy. Make this fresh for the best texture.
Frequently Asked Questions
Can I use boxed broth or homemade broth instead of canned?
Any broth works. Homemade is amazing in this soup.
Absolutely. Add shredded chicken, tofu cubes, or extra eggs to boost the protein and make it a meal.
Yes, add red pepper flakes, a splash of sriracha, or a dash of white pepper to add some heat.
Can I make it vegetarian?
Just use vegetable broth instead of chicken broth. It’s an easy swap.
Print Recipe
20-Minute Egg Drop Soup
This Easy Egg Drop Soup recipe tastes just like your favorite Chinese restaurant’s version and is ready in just 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Lunch, Side Dish, Soup
Diet: Anti-Inflammatory, Dairy-Free, Gluten-Free, Low-calorie, Low-Carb, Vegetarian/Meatless, Weight Watchers
Cooking Method: Stovetop
Calories: 178kcal
Servings:
Ingredients
- 4 cans chicken broth 15 ounces each
- 2 cups vegetables such as mushrooms, green onions, bok choy or spinach, finely sliced
- 6 eggs cracked into a bowl and beaten
- Reduced-sodium soy sauce for serving optional
Instructions
On the stove top over high heat, in a medium-sized pot, bring the broth to a boil.
Reduce heat to medium and add the sliced vegetables.
Simmer for 5 minutes or until the vegetables are soft.
Slowly drizzle the beaten eggs into the soup a little at a time to make ribbons, stirring the soup in a circular motion as you pour.
Remove from heat and serve with soy sauce if desired.
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Nutrition
Calories: 178 kcalCarbohydrates: 15 gProtein: 14 gFat: 8 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 0.03 gCholesterol: 254 mgSodium: 1714 mgPotassium: 361 mgFiber: 4 gSugar: 2 gVitamin A: 4986 IUVitamin C: 9 mgCalcium: 77 mgIron: 2 mg
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