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.
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
- 25 M
- 30 M
- Serves 4 to 6
- 4 cups water
- 1 tablespoon kosher salt, plus more to taste
- Two (12-ounce) bunches broccolini
- 8 1/2 cups canned chicken broth or homemade chicken stock
- 1 tablespoon finely grated ginger
- 1 clove garlic, thinly sliced
- 1 tablespoon soy sauce (or substitute gluten-free tamari), plus more to taste
- 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
- 14 ounces chicken breast tenders
- 2 large eggs
- 2 scallions, sliced
- 2 teaspoons toasted sesame oil
- Microgreens, for serving (optional)
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.