Egg Drop Soup

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Calories 12 calories from fat
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 217 mg
    • Protein 48 g
    • Carbohydrate 43 g
    • Sugar 3 g
    • Fiber 2 g


  1. Check 1 3 1/2- to 4-pound chicken
  2. Check 6 carrots, peeled
  3. Check 4 celery stalks
  4. Check 1 large yellow onion, quartered
  5. Check 2 1/2 teaspoons kosher salt
  6. Check 1 teaspoon whole black peppercorns
  7. Check 1 cup uncooked long-grain white rice
  8. Check 2 lightly beaten eggs
  9. Check 4 scallions (white and light green parts), thinly sliced


  1. Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot. 
  2. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
  3. Strain the broth, discarding the vegetables. Return the broth to the pot.
  4. Thinly slice the remaining carrots and celery. Add them, along with the rice to the broth and simmer 10 minutes. Slowly stir in the eggs and cook until set.
  5. Meanwhile, when the chicken is cool enough to handle, shred the meat. Add it along with the scallions to the soup. Ladle into individual bowls.