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Chicken Egg Drop Soup


  • 2 cups of chicken chopped
  • 1 tablespoon butter
  • 1 tablespoon garlic paste
  • 2 cups mushrooms roughly chopped
  • 5 1/2 cups chicken stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 3 eggs lightly beaten*
  • Salt to taste
  • White pepper to taste
  • 4 green onions cut up
  • Thickener of choice**


  • In a large soup pot, melt the butter.
  • Once melted add the garlic and stir to mix.
  • Add the mushrooms and saute on medium until they have shrunk.
  • Add the chicken and sprinkle with a bit of salt and white pepper.
  • Toss to mix everything.
  • Add the stock, soy sauce, and sesame oil and bring to a boil.
  • Salt and white pepper to taste.
  • Very slowly drizzle in the egg while stirring the soup. This will form long strings.
  • Add half the green onions and stir to mix.
  • Garnish the bowls with the rest of the green onion.


* You don't want to completely mix the whites and yolks, just lightly beat to break down the yolks.
** Use a few tablespoons of cornstarch mixed with water or for a low carb option Dixie Counters Thick It Up