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Egg Drop Chicken Soup Recipe (Restaurant Style)
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Egg Drop Soup Recipe

Calories 356 kcal



  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.