Learn how to make the best Egg Drop Soup in minutes with my grandma’s secret seasonings! You’d be amazed that the most flavorful Chinese egg drop soup recipe is from your own kitchen! I guarantee it tastes much better than the restaurants’. Stovetop and Instant Pot instructions, plus Keto Low Carb! #hooray!

Feature photo of the Chinese soup egg drop

The most flavorful chicken bone broth with fluffy egg ribbons!

Can I say Egg Drop Soup is probably the most iconic Chinese soup in the restaurants? Who doesn’t love a bowl of warm and comforting soup that takes no effort to make and tastes silky smooth and oh so-nourishing!

But wait, I’m not talking about the thick gloopy egg drop soup we get in the takeouts but a pot of silky smooth authentic egg drop soup, made by grandma.

Warning! Once you taste my grandma’s version, you’ll not want to make it any other ways! I’m here to share her secret seasonings and how to make the best egg drop soup keto, low carb, and FAST!

A photo shows the chicken broth made from scratch

Rich chicken bone broth simmered with ginger and scallions

What is egg drop soup

A light fragrant soup is a must-have on Chinese family dinner tables. They are often served as a starter. Egg drop soup is the most basic and simple soup, made with chicken bone broth, scallions, ginger, and fluffy delicious egg “ribbons” and a touch of toasted sesame oil.

There are many different versions of this iconic soup. For example: Tomato egg drop soup or with a small amount of minced meat in this Paleo egg drop soup.

What are the ingredients in Egg Drop Soup Recipe

  • A good quality of chicken bone broth – homemade Chinese chicken bone broth will be my first choice. The next best thing is a great store bought bone broth such as kettle and fire and other great choices on the market.
  • Chicken thighs (with skin on and bone-in) – Before you wonder why using chicken thighs? Let me tell you this is the secret to set your Egg drop soup apart from others, plus the juicy flavorful shredded chicken makes the soup extra nutritious and more satiating!
  • Ginger and Scallions – they are used to fragrant the broth and are discarded afterwards.
  • Turmeric powder – A small amount of turmeric powder adds extra golden color to the soup!
  • A thickener – Traditionally people use cornstarch to make a slurry. In the Paleo/Whole30 world, we use arrowroot or tapioca starch. And if you are on low carb/Keto, skip the thickener or sprinkle ¼ tsp of xanthan gum to thicken the soup.
  • Eggs – fluffy silky whisked egg ribbons make the soup extra comforting.
  • Toasted sesame oil – a little finishing touch to make the soup taste extra authentic. If you can’t have sesame oil, don’t worry. My grandma’s egg drop soup is so flavorful even without the sesame oil.

step-by-step photo shows how to make egg drop soup

How to make the best keto egg drop soup

  1. Sear the chicken thighs in a big soup pot. This little step adds so much more flavor to the broth.
  2. Bruise the scallion. Lightly pound the pale/white scallion parts, using a knife handle – this will bring out more flavor. Add it to the pot with ginger slices.
  3. Add chicken bone broth and bring it to a gentle boil and simmer for 20 minutes.
  4. Discard the ginger and scallions and shred the chicken.
  5. Bring the broth back to a gentle simmer. Add the chicken and the thickener, if using.
  6. Slowly drizzle in the whisked eggs from high up to make egg ribbons.
  7. Garnish with toasted sesame oil and chopped scallions.

How to make egg ribbons?

  1. Whisked the eggs in a cup with spout.
  2. Bring the broth to a gentle simmer. (the soup needs to be hot or the eggs won’t form ribbons)
  3. Slowly drizzle in the beaten eggs from higher up by using a fork or chopsticks to stream and control the flow.
  4. Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
A photo shows the soup made in a dutch oven pot

Perfect for fall and winter!

Can you freeze Egg Drop Soup? How to make ahead?

Yes but with some tips. Make the broth ahead of time and freeze. When you are ready, bring the broth back to a gentle simmer then add-in the whisked eggs. If you freeze the soup with egg ribbons, the egg texture won’t be as good.

If you are adding a thickener to the soup, same as above. Only thicken the soup before serving.

What to serve with Keto Egg Drop Soup

Try my Chinese Chicken Cabbage Salad, Paleo Egg Rolls, Low Carb Scallion Pancakes, Daikon Pan Fried Dumplings, Mandarin chicken salad, or Mongolian chicken for a takeout feast!

More quick and easy Chinese restaurant favorites

Paleo sesame chicken, Orange chicken, Cashew chicken, Mongolian beef, Cumin beef, Hunan beef, Kung pao chicken, Sweet and sour chicken, and Beef stir-fry in oyster sauce.

See all healthy takeout recipes, made Paleo friendly!

More Chinese or Low Carb Soup Recipes You’ll Love!

Instant pot bone broth, Chicken meatball soup, Easy wonton soup, Keto chicken ramen, Quick chicken pho soup, Chicken cabbage soup, Roasted butternut squash soup, or Chicken kale soup.

Browse all of my paleo soup recipes.

Photo shows serving the soup in individual bowls

A bowl of nourishing soup that’s seriously good.

Friends! This Chinese Egg Drop Soup recipe is seriously one of the best soup recipes I’ve shared on the blog. One sip you’ll be able to tell the difference! If you give this recipe a try, be sure to leave a comment and rate the recipe.

And add this soup to my Low Carb Meal Plan with Shopping List – It’s free and I have a feeling that You are going to love it! 

Feature photo of the Chinese soup egg drop
5 from 11 votes
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Egg Drop Soup (Keto, Paleo, Whole30)

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 people
Author: ChihYu
The best Keto Egg Drop Soup with the most flavorful Chinese chicken bone broth made from scratch with fluffy egg ribbons and ready in minutes!
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Ingredients

For the egg drop soup base:

  • 1.25 lb chicken thighs, bone-in and skin-on
  • 1 tbsp avocado oil, 2 tbsp for instant pot
  • Coarse sea salt, sprinkle and to taste
  • 4 bulbs scallions, 2 whole and 2 chopped
  • 0.5 oz ginger, sliced, scrub clean and no need to peel
  • 6 cups chicken bone broth
  • 1 tbsp coconut aminos, optional. See notes.

For the slurry:

Other:

Instructions

  • Pat dry the chicken and lightly sprinkle salt all over. In a well-heated large soup pot or Dutch oven, add the oil. Sear the chicken over medium-heat for 3 minutes per side.
  • Bruise 2 whole scallion bulbs. Lightly pound the pale/white scallion parts with a knife handle so they are slightly flattened. This will bring out more flavor. Add them to the pot with ginger slices.
  • Add the broth. Cover with a lid and bring it to a gentle boil over medium-high heat then lower the heat to medium-low and simmer for 20 minutes.
  • In the meantime, prepare the slurry. Mix well in one bowl. Whisked the eggs in a large measuring cup with spout for easy pouring.
  • Discard the ginger and scallions. Scoop out the chicken, remove the skins and bones and shred the meat to pieces. Taste the broth. If you need more salt, add 1 tbsp coconut aminos.
  • Bring the broth back to a gentle simmer over medium heat. Add the chicken. Stir the thickener one more time before adding it to the broth. Stir for 30 seconds.
  • When the soup is hot and simmering, slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow.
  • Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
  • Garnish with toasted sesame oil and chopped scallions. Serve hot or warm.

Notes

Can you freeze Egg Drop Soup? How to make ahead?
  • Yes but with some tips. Make the broth ahead of time and freeze. When you are ready, bring the broth back to a gentle simmer then add-in the whisked eggs. If you freeze the soup with egg ribbons, the egg texture won’t be as good.
  • If you are adding thickener to the soup, same as above. Only thicken the soup before serving.
Instant Pot instructions:
  • Press “manual” and when the pot indicates “hot”, season the chicken with salt. Add the oil and sear for 3 minutes per side. Press off. Add the ginger, bruised whole scallions, and the broth. Seal the valve - Manual set for 10 minutes - wait for 5 minutes before quick pressure release. Then follow the rest of the cooking steps above. To thicken the soup and make egg ribbons, bring the soup back to a gentle simmer by using the “manual” button.
Some bone broth (store bought or homemade) tastes satire than others. Taste the broth first then decide if you need to add coconut aminos or more salt.

Nutrition

Serving: 1serving, Calories: 332kcal, Carbohydrates: 6g, Protein: 24g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 217mg, Sodium: 192mg, Potassium: 453mg, Fiber: 1g, Sugar: 1g, Vitamin A: 254IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg
Course: Appetizer, Soup
Cuisine: Chinese, Taiwanese
Keyword: Authentic egg drop soup, Best egg drop soup, easy egg drop soup, egg drop soup recipe, How to make egg drop soup, keto egg drop soup
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
A photo shows two bowls of the soup

Chinese Chicken Egg Drop Soup