Egg Drop Chicken Soup Recipe (Restaurant Style)

Imagine it’s Sunday night, you just got back from a trip and you have no groceries in the house.

Order take-out?

You could…or you might remember seeing this recipe on Kettle & Fire’s blog that only needs chicken broth, salt, eggs, and cornstarch.

You have all the ingredients! Now you can have a nourishing meal packed with protein on the table in only twenty minutes. Score!

3.75 from 4 votes

Print

Egg Drop Soup Recipe

Calories 356 kcal

Ingredients

• 32 oz Kettle & Fire Chicken Cooking Broth
• salt
• 2 large eggs
• 1 tbsp cornstarch

Instructions

1. Bring the chicken broth to a boil in a pot. Turn down the heat to low and let it simmer for 15 minutes. Add salt to taste.

2. Whisk eggs in a bowl. In a separate bowl, whisk cornstarch with 2 tablespoons of water.

3. Drizzle eggs into hot broth along with cornstarch and water mixture.

4. Let the soup simmer until eggs are cooked and serve immediately.