Some of the worst days we have are our sick days. When we have no energy to do anything. We’re either burning up or freezing, and we just lay in bed. But the best part that comes out of being sick? My mom’s eggdrop chicken soup: the way the flavors combine, and how I automatically feel loads better the instant I drink it. The second I take a sip, I can feel my sinuses clearing, and everything in my chest just opens up. It’s the one recipe that never seemed to fail when I was sick, and is one of my favorite soup recipes. She learned the recipe for eggdrop chicken soup in college, and has modified it to make it her own!
Ingredients for Eggdrop Chicken Soup:
– 1 quart chicken stock
– half a breast of rotisserie chicken (shredded into pieces)
– 4 eggs
– cornstarch (3-4 tsp)
– white pepper and salt to taste (white pepper is the most important, won’t taste the same with normal pepper)
– can add corn or any vegetables!
Steps to Make Eggdrop Chicken Soup:
1) Bring chicken stock to a boil (reduce flame after boil).
2) Add the shredded rotisserie chicken.
3) Add white pepper and salt according to personal taste.
4) Meanwhile, mix 1-2 tsp of cornstarch in a little bit of cold water and add it to the hot stock. This will thicken the soup.
5) If it isn’t thick enough, add some more but follow the same procedure, and let it boil.
6) Add eggs through a sieve to create thread like shreds.
7) Your soup is now ready to serve! (Serves 2)
History of Eggdrop Chicken Soup: According to, “The Windchimes“
Eggdrop chicken soup is a dish that originated in China. In China, the name for the soup is “Danhuatang” which translates to “egg flower soup.” There are many variations for this dish across East Asian and Western countries, but it is well known for its wonderful flavor and the quick cook time. Eggdrop soup is one of the main soups found on menus in American Chinese restaurants. Many people don’t want to thicken the soup, but if you do, cornstarch is the best way to thicken it (a little goes a long way)!
Variations of Eggdrop Chicken Soup
There are many different ways that this soup can be made! For starters, instead of chicken, you can substitute tofu. You can also add in chopped scallions to enhance the flavor. I believe that white pepper makes this soup what it is, so if you want it to be more flavorful, you can add in more white pepper! A vegetable that my mom likes to add in every now and then is corn, and it’s probably my favorite thing to add in! If you want a more herby taste, parsley, basil, and sage are some options!
Even if you’re not sick, and you’re just craving some soup, this recipe is absolutely perfect. It’s quick, simple, and delicious. I remember during college last year, I’d go to our campus store, grab these ingredients, and whip up a eggdrop soup in under 15 minutes!
This eggdrop chicken soup will forever be one of my favorite things, and will always be my go-to whenever I’m sick!
Let me know what you think of this recipe!