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Learn how to make the best Keto Egg Drop Soup in minutes with my grandma’s secrets! My family’s recipe brings a twist to this classic, offering a deliciously healthy version that’s easy to whip up. Packed with tips and tricks, you’ll learn how to create the perfect egg ribbons and make a broth that’s bursting with flavor.
But wait, there’s more! Whether you’re a fan of Paleo Egg Drop Soup that’s high in protein or the delightful Chinese Wonton Egg Drop Soup made with gluten free wonton wrappers, there’s something for everyone. Discover my grandma’s secrets to making these soups with a special touch. Stove and Instant Pot instructions included!
Table of Contents
Ingredients
Let’s explore the ingredients of our Keto Egg Drop Soup, a perfect blend for those wondering is egg drop soup healthy or is egg drop soup keto friendly. These carefully chosen components make every spoonful both delicious and nutritious. Here are what you need:
- Chicken thighs (bone-in and skin-on): Adds rich flavor and tender texture to the soup, and the bones contribute to a more flavorful broth.
- Avocado oil: Used for its high smoke point, perfect for searing chicken, and it’s a healthier fat option.
- Coarse sea salt: Enhances the overall taste of the soup and seasons the chicken.
- Green onions (bulbs and chopped): Provides a mild onion-like flavor; the whole bulbs are used for broth aroma, while the chopped ones are great for garnish.
- Ginger (sliced): Adds a warm, spicy kick and aids in digestion, contributing to the soup’s depth of flavor.
- Chicken bone broth: The base of the soup; chicken broth is rich in nutrients and adds a robust, hearty flavor.
- Coconut aminos (optional): A soy sauce alternative that’s lower in sodium and adds a slightly sweet, umami flavor, making it keto-friendly.
- Arrowroot or tapioca starch (omit for keto) or xanthan gum: Used to thicken the soup; arrowroot for a silky texture, xanthan gum as a keto alternative.
- Ground white pepper, or black pepper: Adds a subtle heat and enhances the overall seasoning.
- Turmeric powder: Provides a hint of earthiness and color, along with health benefits.
- Eggs (whisked): The star of the dish, creating delicate, soft strands in the soup for texture and protein.
- Toasted sesame oil: Used as a garnish for a nutty aroma and flavor, rounding out the soup’s taste profile.
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Substitutions and variations
- Vegetarian: Want to keep your egg drop soup low calorie and vegetarian? Try my tomato egg drop soup. For a flavor boost, add shiitake mushrooms. You can also use rehydrated shiitake and their broth for an extra tasty soup. Check out our article on how to rehydrate dried shiitake mushrooms for tips.
- Add Vegetables: Enhance your soup with greens like baby spinach or Chinese spinach. Napa cabbage or frozen vegetables are also great additions for more texture and nutrition.
How to make egg drop soup without cornstarch
Ready to turn our ingredients into a delicious meal? Follow along as we create the best low carb egg drop soup. Whether you’re curious about egg drop soup carbs or seeking a gluten-free egg drop soup, this step-by-step guide has got you covered.
- Prepare the Chicken: Start by patting the chicken thighs dry and seasoning them with salt. Heat avocado oil in a large pot and sear the chicken on medium high heat for 3 minutes on each side.
- Flavor the Broth: Add whole scallion bulbs, lightly bruised, and ginger slices to the pot. Pour in the chicken bone broth, cover, and bring to a gentle boil. Then, reduce the heat and simmer for 20 minutes.
- Make the Slurry (Optional): If you’re not strictly keeping the net carbs at their lowest, mix arrowroot starch (or xanthan gum for a keto alternative), white pepper, and turmeric with water in a bowl. This step is optional for those aiming to maintain an ultra-low carb count.
- Final Touches: Remove and discard the ginger and scallions. Take out the chicken, remove skin and bones, and shred the meat. Return the shredded chicken to the pot and taste the broth, adjusting seasoning with coconut aminos if needed.
- Thicken the Soup: Bring the broth to a simmer, then stir in the prepared slurry.
- Add the Eggs: Slowly drizzle in whisked eggs from a height, using a fork or chopsticks to create a stream. Let the eggs sit for a few seconds before gently stirring to form egg ribbons.
- Garnish and Serve: Finish the soup with a drizzle of toasted sesame oil and a sprinkle of chopped scallions. Serve hot or warm and enjoy!
How to make egg ribbons in soup
- Whisk the Eggs: Use a cup with a spout to whisk your eggs. Remember, don’t overdo it – just enough to blend the yolks and whites.
- Heat the Broth Correctly: It’s important to get the broth temperature just right. Heat it until it’s simmering gently but not boiling rapidly. A gentle simmer ensures the broth is hot enough for the eggs to form ribbons while avoiding a violent boil which can disrupt the delicate process.
- Drizzle the Eggs: Hold the cup higher above the pot and slowly drizzle in the beaten eggs. Use a fork or chopsticks to help control the flow and create a steady stream.
- Let the Eggs Set: Resist the urge to stir right away. Let the eggs sit in the hot broth for a few seconds. Then, gently whisk them with chopsticks to separate them into soft, fluffy ribbons
Tips to make egg drop soup healthy
- Homemade Soup Base: Start by creating your soup base from scratch. This gives you control over the ingredients and ensures no unnecessary additives.
- Use Good Fats: Opt for chicken thighs with bone-in and skin-on. Searing the chicken not only adds depth to the flavor but also incorporates healthy fats into the soup.
- Bone Broth for Flavor: Simmering with bone broth enhances the taste and nutritional value, creating a quick yet flavorful base for your soup.
- Extra Egg for Thickness: Instead of using thickeners that add carbs, add an extra egg to your whisked eggs. The additional egg acts as a natural thickener, bringing the soup broth together while keeping it low in carbs.
- Skip the Cornstarch: For a low-carb and low-calorie option, avoid corn starch. If you need to thicken the soup slightly, consider a tiny sprinkle of xanthan gum, about ⅛ to ¼ teaspoon, as a healthier alternative.
How to make-ahead, store, freeze, and reheat
Love your low carb egg drop soup but don’t always have time to start from scratch? No worries! Let’s talk about how you can make this delicious soup ahead of time, store it effectively, and reheat it to enjoy whenever you like.
- Make-Ahead: Whip up the broth in advance and freeze it. When you’re ready for soup, simply thaw the broth, heat it to a gentle simmer, and then add the whisked eggs.
- Storage and Freeze: This soup keeps well in the refrigerator for 3-4 days in an airtight container. If you plan to freeze the leftovers, it’s best to freeze just the broth with chicken. The texture of egg ribbons can change when frozen, so add and whisk in the eggs after reheating the broth. The same goes for the thickener – add it only when you’re reheating the soup for serving.
- Reheat: To reheat, gently warm the soup on the stove over medium heat. If it’s been frozen, thaw it in the fridge first. Bring the soup to a gentle simmer, but avoid boiling it, especially if it contains eggs. This ensures the soup retains its flavor and texture, making it just as enjoyable as when it was first made.
What to serve with healthy egg flower soup
Looking for the perfect pairings to complement your gluten free egg drop soup? Whether you’re craving meat, seafood, or something veggie, we’ve got you covered. Here are some fantastic dishes to serve alongside your soup.
- Chicken: Enjoy a delightful combination of Paleo sweet and sour chicken, adding a tangy twist to your meal. Chicken cabbage stir fry offers a crunchy and savory balance. For a fun twist, try Paleo egg roll or Air fryer teriyaki chicken for a touch of sweetness and umami.
- Beef or seafood: Seafood lovers can rejoice with Air fryer teriyaki salmon, offering a flavorful and healthy choice. Keto teriyaki sauce can be a versatile addition, especially with Paleo beef and broccoli for a hearty meal.
- Rice and noodles: Explore low-carb delights like cauliflower rice and shirataki fried rice or learn how to make shirataki rice for a guilt-free indulgence. Omurice with shirataki rice blends Japanese flavors with a keto-friendly twist. Enjoy Shirataki noodles with peanut sauce for a nutty and satisfying side.
- Vegetables: For a refreshing side, try the Chinese smashed cucumber salad. Steamed bok choy adds a gentle, earthy component to balance the flavors.
Expert tips
- Use bone-in, skin-on chicken: Sear the chicken thighs thoroughly to develop deep flavors. Remember, the skin and bones add richness to your broth.
- Broth Matters: Use homemade or high-quality bone broth for the base. It’s the heart of your soup, so rich, flavorful broth makes a big difference.
- Ginger and Scallions: Don’t skip bruising the scallions and ginger. This simple step releases more flavor into the broth.
- Egg Ribbon Technique: When adding eggs, pour them slowly from a height and let them sit for a moment before gently stirring. This creates those beautiful, fluffy ribbons.
- Simmer, Don’t Boil: Keep your broth at a gentle simmer, especially when adding the eggs. Boiling too vigorously can disrupt the texture of the egg ribbons.
- Thickness Preference: Keep in mind that whisked eggs naturally act as a thickening agent. For a thicker soup without straying from keto-friendly options, consider adding an extra egg instead of cornstarch, which isn’t keto-friendly. If needed, a very small amount of xanthan gum can be sprinkled in as an alternative thickener
- Taste and Adjust: Always taste your broth before serving. Adjust seasoning with salt or coconut aminos (or soy sauce, tamari) to balance the flavors.
- Dietary Variations: Remember the substitutions for making the soup vegetarian, paleo-friendly, or adding vegetables for extra nutrition.
FAQs
Is egg drop soup full of carbs?
Restaurant egg drop soup often contains more carbs due to added cornstarch. Homemade versions, especially keto-friendly ones, typically have fewer carbs as they omit or substitute cornstarch with xanthan gum.
Is egg drop soup healthy for weight loss?
Yes, egg drop soup can be beneficial for weight loss. It’s low in calories and carbs, high in protein, and can be very filling, making it a good diet-friendly option.
Can you substitute flour for cornstarch in egg drop soup?
Yes, you can substitute flour for cornstarch in egg drop soup, but it may slightly alter the texture and clarity of the broth. It’s also not a common substitute used in Chinese soup recipes, Use less flour as it’s denser.
how many carbs in egg drop soup?
Traditional egg drop soup typically contains about 4-6 grams of carbs per serving. Homemade keto versions can have even fewer carbs, depending on the ingredients used.
More Chinese soup recipes you might like
If you loved our Low Carb Chicken Egg Drop Soup, you’re in for a treat with these related dishes! Explore these options for more tasty, comforting meals that are just as easy to make and full of flavor
- Instant Pot Chicken Cabbage Soup: A hearty and healthy option, this soup combines tender chicken and nutritious cabbage, all made quickly in your Instant Pot.
- Instant Pot Chinese Chicken Soup: Infused with traditional Chinese flavors, this soup offers a warm, aromatic broth with succulent chicken, perfect for a cozy night in.
- Asian Chicken Noodle Soup: A delightful fusion of tender chicken, shirataki noodles, and Asian spices, offering a comforting and satisfying meal.
- Chinese Chicken Corn Egg Drop Soup: This soup is a delightful mix of sweet corn, chicken, and classic egg drop ribbons, making for a deliciously hearty and comforting dish.
Recipe Card
Keto egg drop soup (healthy, gluten-free, authentic)
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!
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:
- 2 tbsp arrowroot starch omit for keto or use ¼ tsp xanthan gum
- ¼ tsp ground white pepper or black pepper
- ⅛ tsp turmeric powder
- 2-3 tbsp water
Other:
- 4 large eggs whisked
- Toasted sesame oil drizzle
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?
- Make-Ahead: Whip up the broth in advance and freeze it. When you’re ready for soup, simply thaw the broth, heat it to a gentle simmer, and then add the whisked eggs.
- Storage and Freeze: This soup keeps well in the refrigerator for 3-4 days in an airtight container. If you plan to freeze the leftovers, it’s best to freeze just the broth with chicken. The texture of egg ribbons can change when frozen, so add and whisk in the eggs after reheating the broth. The same goes for the thickener – add it only when you’re reheating the soup for serving.
- Reheat: To reheat, gently warm the soup on the stove over medium heat. If it’s been frozen, thaw it in the fridge first. Bring the soup to a gentle simmer, but avoid boiling it, especially if it contains eggs. This ensures the soup retains its flavor and texture, making it just as enjoyable as when it was first made.
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Absolutely fabulous. Doesn’t even need salt: adding salt DISTRACTS from the rich broth taste. Amazing!
Thank you for your (always great) recipes.
I followed the recipe with one exception: I didn’t sear the chicken because I was too lazy LOL
Instead I removed the chicken flesh and put the bones back into the broth to simmer for another 1 hour.
That made the broth super rich and creamy! As a paleo cook myself I used arrowroot starch (about 1 flat TBS for 2L of broth) and the consistency was just right: slightly thickened only. It was the first time making this soup and my husband LOVED IT, and so did I! Thank you
Thanks so much for sharing. That sounds great!