Egg Drop Soup — A Paleo/Primal Recipe

Tasty Egg Drop Soup

Tasty Egg Drop Soup

It’s fast. It’s nutritious. It’s Egg Drop Soup.

My kids love it, and it’s a tasty way to get quality animal proteins into our diet without spending a fortune. We have it with lunch or dinner about once a week.

It also has the added benefit of being primal.  You know — the kind of thing our ancestors might have eaten 10,000 years ago.

And if you make it with a hearty bone broth, then it will be even more nutrient dense!

So, enough praises. Here’s the recipe.

The Players

  • 1 medium onion, diced
  • 2 stalks of celery, diced  (optional)
  • 1 Tbsp butter from pastured cows
  • 8 cups of chicken broth (where to buy chicken broth)
  • 1/4 tsp ground ginger (fresh if you have it)
  • 1 tsp soy sauce (unpasteurized and unrefined)
  • 1/4 tsp sesame oil
  • salt to taste
  • 3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water
  • 6 eggs from pastured hens

The How-To


Dice onions and celery. Melt butter over medium heat.

Dice onions and celery. Melt butter over medium heat.

Saute onions & celery over low heat until they turn soft. Stir in broth.

Saute onions & celery over low heat until they turn soft. Stir in broth.

Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.

Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.

Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.

Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.

Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!

Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!

Voila! The soup is done. Enjoy!

Voila! The soup is done. Enjoy!

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Comments

  1. says

    I’m not sure there’s anything special about mine…. Seriously, it’s just like a host of other ones out there. The most important things about Egg Drop soup are to 1)make sure it’s salty enough, and 2) add the eggs AFTER you’ve thickened it. Other than that, there’s a lot of freedom. I like using green onions & garlic, for example.

  2. says

    I used to make shortcut egg drop soup before I became scared of packaged foods. I’d use one of those dry lipton chicken noodle soup mixes, make it, add soy, pour in the egg to make more noodles, add chopped cilantro and some tobasco. I usually made this when suffering from the killer allergies I had in Nashville. The tobasco really helped to open those sinuses. I’m definitely giving your recipe a try. Thanks!

    Spinner

  3. says

    Spinner — That sounds tasty! Now I’m inspired to try it with fresh chopped cilantro and chipotle peppers. (I’m not a fan of tabasco sauce.)

    KristenM

  4. says

    Just like a previous commenter said, I used to only make egg drop soup from a package — before I knew better, of course! Now I only have it when going out for Chinese. I’ll have to add this to my lunch repertoire, though, since I eat eggs many times for lunch!

    Stacey

  5. says

    I made a little bit lower carb egg drop soup last week (no arrowroot), but yours has more to it (more flavor, too!), so I’m adding a link to my recipe so people can see them both. Besides, your pictures are MUCH better!

    Kelly the Kitchen Kop

  6. says

    Hi Kristen,
    I just wanted to stop by and say that I’ve now made this recipe twice :-) It’s cheap, delicious, nutritious, and quick! And after all the “crap” foods eaten over Thanksgiving and Christmas, it hits the spot. I make a crock pot chicken every other week and freeze the liquid from that so I don’t have to buy stock/broth. Thanks for this wonderful recipe.
    .-= K @ Prudent and Practical´s last blog post …Christmas Baking: Biscotti =-.

  7. Robe says

    Just made this soup, delish even if I had the chicken stock and sesame oil missing… I just used water and grind some sesame seeds instead of the oil…

  8. Kelsey Byron says

    We had this for breakfast this morning. My 4-year-old thought the egg ribbons were noodles and ate it up! I told him it was Halloween soup. ;)

  9. says

    Thank you for posting this recipe lo these many months ago. Today I just happened to have the magic combination of good leftover bone broth from Thanksgiving and surplus pastured eggs, and the recesses of my brain brought up your egg drop soup recipe. It’s so good.

  10. Kelsey says

    My bf made this for me tonight, to help me get over the flu, and boy was it delicious!!! 5 stars! Better that the restaurants!

  11. Andrea P says

    Holy flipping cow!!! Just made this for my hubby’s who LOVES egg drop soup. I don’t like eggs and I even loved it! didn’t have the sesame seed oil so I just used peanut. I will always have this on hand at my house from now on! Super thanks!!!

  12. Joelle says

    I just found this recipe and tried it out last night. WOW! It was sooo good! I expected it to be yummy, but it was eyes-rolling-to-the-back-of-my-head good! Delicious!! This will be a regular in my house for sure!
    Thank you so so so much!

  13. Tina says

    My whole family loved this recipe. I have a daughter who is 12 and she wants me to make it all the time.

  14. Eleanor says

    i had to chuckle as i read this recipe, i grew up with the same soup, except we added some some noodles and less eggs. Will def have to try this and see what our family thinks.

  15. Lisa says

    Wow, I just made this – SO GOOD, perfect cold night food. I was short on time so I omitted the sauteed vegetables and threw in lots of green onion at the end. Definitely making this many more times, thank you!

  16. Ashley says

    I used to hate egg drop soup,
    but a local restaurant changed my mind, making it thicker with lots of ribbons that resembled noodles and actual food. I have never been able to get enough of it since!
    At $3 something for a quart, it’s not bad, but would get tried of going there every day to just buy it.

    I’ve tried making egg drop soup a couple of times in the past and ended up with runny broth or shredded egg strands. Seems like almost everyone likes the runny version with almost no egg in it and most recipes reflect that.

    I came to the conclusion last night that I need to thicken it first (with lots more thickening agent that most recipes recommend). Then put in egg because the viscosity of the broth and the speed it’s stirred is what forms the thick ribbons.
    While it’s possible to make ribbons with a runnier broth, it’s much easier to stir the soup too quickly and make shreds instead.

    Your blog finally confirmed this. Thanks!

  17. Steve Allen says

    This looks like a great recipe and I’m looking for a tasty egg drop/flower soup! Although the celery is an interesting addition, I’ll likely forego it, wanting a more traditional appearing end product to serve a wide variety of folks. Thanks for sharing!

  18. says

    Thank you for this blog.. It was just a few weeks since I started on paleo diet. My kids love soup and this soup recipe will be a great addition to my paleo recipes. Thank you so much I will surely try this out tonight.

    Kathy

  19. Tara says

    This looks so good and very easy. Can it be frozen? I fix a pot of soup on the weekends, freeze it in individual portions and then thaw and heat for my lunch at work. I wasn’t sure how the eggs would do. Thanks!

  20. Sabrina McKenney via Facebook says

    Are the eggs being cooked when you add them? Would you compare them to scrambled cooked or like an over easy type done-ness?

  21. says

    This is one of my favorites simply by how fast and easy it is to make… plus the protein intake. Thanks for documenting with photos :)

  22. HICaveGirl says

    Was making chicken lettuce wraps for dinner, but knew that wouldn’t fill up my hubby, so I Googled Paleo Egg-Drop Soup and found your recipe. I have my homemade chicken broth simmering right now with the carcass from the whole chicken I cooked on Sunday. Can’t WAIT to taste this!!!!

  23. Shantel says

    To make this truly Paleo/primal,since soy is NoT Paleo, use coconut aminos! You can make your chicken broth at home:)

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