Egg drop soup is a simple, comforting soup traditionally made by slowly streaming beaten eggs into hot broth so they cook into delicate, silky ribbons. It’s known for being quick to make while still feeling warm and nourishing. And it’s also one of my favorites! This version builds on that classic idea but makes it a little heartier and more protein-packed.
Growing up, egg drop soup was something my mom made all the time. It was one of those easy meals she could throw together in minutes, especially on nights when everyone needed something warm and comforting. She almost always served it alongside “chaa-han” (fried rice) and gyoza. Every once in a while, she’d change things up by tossing in random fixings from the fridge. Most frequently, corn.
This Easy High Protein Egg Drop Soup is inspired by those childhood bowls but with a few upgrades to make it more filling. Instead of regular broth, I use rich, collagen-packed Bone broth as the base, which adds deeper flavor and naturally boosts the protein. I also add shredded chicken, turning what’s usually a light starter into a satisfying bowl that can easily work as a full meal. Rotisserie chicken is perfect for this! Thank you, Costco!
The result is a soup that keeps the silky egg ribbons and comforting simplicity of the classic but with extra substance. It’s cozy, nourishing, packed with protein, and comes together in just minutes. Exactly the kind of meal my mom loved making when we needed something warm and easy. Let’s get into it!
Ingredients:
- Bone Broth: This forms the base of the soup. Using bone broth naturally boosts the protein content, helping turn this traditionally light soup into something more filling.
- Chicken: Adds extra protein and substance to the soup, transforming egg drop soup from a simple starter into a satisfying and quick meal. I love making this soup specifically when I have leftover rotisserie chicken from Costco!
- Corn: Provide small bursts of sweetness and texture that balance the savory broth.
- White Pepper: A classic seasoning often used in Chinese soups that adds a gentle warmth and slightly earthy flavor different from black pepper.
- Salt: Enhances all the flavors. The exact amount may vary depending on how salty your broth already is.
- Turmeric (Optional): Mainly used for color, giving the soup a deeper golden hue without significantly changing the flavor.
- Cornstarch Slurry: A mixture of cornstarch and water that lightly thickens the soup, helping create the silky texture egg drop soup is known for.
- Eggs: The signature ingredient that creates delicate ribbons when slowly poured into the hot broth.
- Roasted Sesame Oil: A drizzle at the end adds a nutty aroma and deeper flavor.
- Green Onions: Add freshness, mild onion flavor, and a pop of color to finish the soup.
Easy High Protein Egg Drop Soup
- Total Time: 15 minutes
Description
A cozy, protein-packed bowl of egg drop soup made with rich bone broth, tender shredded chicken, sweet corn, and delicate ribbons of egg for a simple, nourishing meal that comes together in minutes.
Ingredients
- 5 cups bone broth (I recommend using Bare Bones or Kettle & Fire for its higher protein – substitute chicken broth)
- 3/4 cup shredded chicken (about 7 oz)
- 1/2 cup corn kernels
- 1/2 teaspoon white pepper (substitute black pepper)
- 1 teaspoon salt (note that amount can vary depending on the saltiness of your broth – start with a little and work your way up as you taste)
- Sprinkle of turmeric (optional; enhances the yellow color without affecting flavor)
- Cornstarch slurry: 1 tablespoon cornstarch mixed with 1/4 cup water
- 2 eggs, beaten with 1 tablespoon water
- Optional garnish: Drizzle of roasted sesame oil, chopped green onions
Instructions
- In a medium pot, bring the bone broth to a gentle simmer over medium heat.
- Add the white pepper, salt, and turmeric (if using). Stir to combine.
- Stir in the shredded chicken and corn kernels. Let everything simmer for about 2 – 3 minutes until warmed through.
- Make your cornstarch slurry by mixing the cornstarch and water in a small bowl. Stir the cornstarch slurry, then slowly pour it into the soup while stirring. Let the soup simmer for about 1 minute until slightly thickened.
- To a small bowl, beat the eggs with water.
- Whisk the soup in one direction then turn off the heat and, in the opposite direction, slowly drizzle the beaten eggs into the pot. The eggs will instantly form delicate ribbons.
- Taste and adjust salt if needed. Ladle into bowls and garnish with a drizzle of roasted sesame oil and chopped green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3
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