Chicken Egg Drop Soup

Why did the chicken not cross the road?

Why did the chicken not cross the road? Because she knew if she got on the other side, she would be in this pot of soup. Ok, that’s a pretty corny joke.

This may look like the first egg drop soup I posted last January but it isn’t. Recently I made Egg Roll In A Bowl for dinner one night and I did not want to dump the extra ingredients I had left over. I have to look hard to find bean sprouts and when I find them I have to use them within a couple of days so they don’t go bad. So after making that other dish I still had some ground chicken and pork and half a bag of bean sprouts left over and since egg drop soup is my favorite Chinese soup I decided to mess with the other recipe and be a little thrifty.

How could egg drop soup not be someone’s favorite soup. Just look at those threads of egg floating in the broth and the carrot flowers are so cute; almost too cute to eat but we did.

If you are looking for a soup to warm you up this fall/winter, please give this a try.

BLAST FROM THE PAST: Want a delicious puff to go with your morning tea/coffee? Then try my Sweet Cheese Puffs. They will have you going back for seconds.


I had some meat and bean sprouts left over from making by Egg Roll In A Bowl so decided to come up with a soup to use leftovers.


Use a channel knife and cut 4-5 grooves down the side of a carrot then cut into thin flower shapes.


Put the brown in a soup pot and bring to a boil, add the carrots and then simmer for 6-7 minutes until they are just starting to get tender.


Add in the bean sprouts, some of the green onions, the arrowroot mixture, ginger and seasoning. Beat the two eggs with a whisk and pour a small stream into the soup using a fork to keep things stirred up so the egg does not clump.


Stir in the sesame oil.


Chicken Egg Drop Soup
Serves 6
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  1. 6 cups chicken broth
  2. 6 oz. cooked ground chicken (or ground pork loin)
  3. 1/3 c. green onions, more for garnish
  4. 1 c. bean sprouts (more if you really like bean sprouts
  5. 1/2 tsp. grated fresh ginger
  6. 2 eggs, beaten with whisk
  7. 1 carrot cut into carrot flowers (see note below on how to do it)
  8. 1 tsp. sesame oil
  9. 1 tsp. Tamari
  10. thinly sliced jalapeño for garnish
  11. 1 Tbsp. arrowroot dissolved in 2 Tbsp. water.
  1. Put the chicken broth in a soup pot and heat. While that is heating, make your carrot flowers.
  2. Carrot flowers -- Peel the carrot and then using a channel knife, go down the sides of the carrot in 4-5 locations, straight down. Then cut the carrot into very thin slices and you will see little flower shaped carrots.
  3. Drop the carrot flowers into the pot of broth and cook until almost tender then add in the cooked ground chicken, bean sprouts, the 1/3 cup green onions, fresh ginger and Soy Sauce (or Tamari). Stir the arrowroot (or cornstarch) into the 2 tablespoons of water until it is smooth. Stir this slowly into the pot of soup. Simmer for 5-10 minutes until everything is heated. Add in the sesame oil.
  4. Beat the two eggs with a whisk and put in a measuring cup with a spout. Turn the heat off and using a fork, pour the egg in a thin stream into the soup pot using the fork to keep things moving so the egg doesn't clump together.
  5. Garnish with thinly sliced jalapeño, freshly grated black pepper. Serve with some won ton crisp if you want to add a little crunch.
  6. Bon Appetite!
  1. Serves 6 for a first course.
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