Egg Drop Soup with Chicken & Noodles

This classic Asian one-dish recipe is filling enough to be considered a meal and takes less than 30 minutes to prepare.

Egg Drop Soup with Chicken & Noodles
Servings: 6 Prep 10 mins Cook 15 mins


  • 4 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 3 tablespoons low-sodium soy sauce
  • 3 garlic cloves, smashed
  • 1 1/2 teaspoons ground ginger
  • 4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
  • 2 tablespoons cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups cooked, shredded chicken
  • 3 scallions, thinly sliced (optional)

Make It

1. Bring the broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.

2. Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.

3. Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.

4. Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 155, Fat, total (g): 2, chol. (mg): 96, sat. fat (g): 1, carb. (g): 18, fiber (g): , pro. (g): 14, sodium (mg): 644, Percent Daily Values are based on a 2,000 calorie diet.