Healthy Egg Drop Soup

This healthy egg drop soup, made with chicken tenders, stock, broccolini, eggs, scallions, soy sauce, ginger, and garlic, is the perfect way to nourish the soul AND fight those cold weather sniffles, sneezes, and blues.

A bowl of healthy egg drop soup with shredded chicken, green onions, broccoli rabe, noodles, and sprouts

Whether you’re fighting a cold or a case of the winter blues, this healthy egg drop soup is the cure for whatever ails you. It’s a subtly flavored Asian-inspired soup with nuances of ginger and soy and can easily be made in minutes with just a handful of ingredients, including chicken tenders, broccolini, eggs, and chicken stock. You’ll want to splurge on the best quality ingredients you can, as each contributes largely to the final flavor, especially the canned broth. Better yet, simply make a big batch of homemade chicken stock. You’ll want to stash some of the stock in the freezer so it’s on hand when you get the urge to make this soup again. And again.–Angie Zoobkoff

Healthy Egg Drop Soup

  • Quick Glance
  • Quick Glance
  • 25 M
  • 30 M
  • Serves 4 to 6
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In a medium saucepan over high heat, bring the water and 1 tablespoon salt to a boil. While the water is heating, prepare a large bowl of ice water. Add the broccolini to the boiling water and cook for 2 minutes. Using tongs or a slotted spoon, transfer the broccolini to the ice water to stop the cooking process. Discard the cooking water. Drain the broccolini, pat dry, and slice it into 3-inch (8-cm) pieces.

In the same saucepan over high heat, combine the stock, ginger, garlic, soy sauce (or tamari), and bring to a boil. Add the chicken, reduce the heat to a gentle simmer, and cook until the chicken is almost cooked through, 2 to 5 minutes.

Remove the saucepan from the heat and let stand until the chicken is fully cooked, about 10 minutes more. Use tongs or a slotted spoon to remove the chicken from the pan, reserving the stock. Let the chicken cool slightly and then shred it.

Return the pan with the chicken stock to a boil. In a small bowl, lightly beat the eggs. Remove the boiling chicken stock from the heat and, using a wooden spoon, stir the stock in a circular motion to create a whirlpool effect. Gradually add the eggs in a thin, steady stream. Let it stand until the egg is cooked, about 1 minute. Taste and, if desired, season with additional salt or soy sauce.

Divvy the chicken and broccolini among serving bowls. Ladle the stock into the bowls and top with the scallion, sesame oil, and microgreens, if desired.

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Recipe Testers' Reviews

Bronchitis, the doctor said. And an ear infection. Drink more fluids. Eat more protein. Try chicken soup.

Coldest weather of the winter so far, the television said. Just 12 degrees tonight. Wind chill below zero. A good night to stay indoors and drink soup.

So I made soup.

This was an easy recipe that produced a flavorful soup. The second time I made it, I upped the amount of ginger, but people who prefer a less spicy version or perhaps are just less congested, should enjoy the original just fine.

This made 6 to 8 servings or a mugful served every hour.

This was a simple and flavorful soup. There were a few steps to this recipe but they came together well and still remained easy to follow. The shredded chicken had great flavor from the broth and the kids loved the swirls of egg. We added the scallion, sesame oil, and herbs plus an extra splash of soy sauce at the table. There was a bit of broth leftover but the right amount of chicken and broccolini divided among 4 large soup bowls.

Blanching the broccolini and ladling the soup over the top insured a slightly crisp, perfectly done vegetable.


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