Healthy Egg Drop Soup with Chicken

This recipe for Healthy Egg Drop Soup with Chicken is a quick and easy Chinese food dish that you can make with your Instant Pot, slow cooker or on the stove top.

Homemade Egg Drop Soup tastes like your favorite Chinese takeout soup but is healthier and has less sodium. This is a great family recipe that also works well for meal prep.

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy to follow for any cook. We provide ingredient information, multiple cooking options with detailed instructions, and healthy eating plan info.

If you’d like to skip past all that, simply scroll to the bottom of the page where you’ll find the easy to print Healthy Homemade Egg Drop Soup Recipe.

Ingredients in Chicken Egg Drop Soup

• Avocado oil: confused about what oils are healthiest? You’re not alone! This post goes over processed oils and which ones are healthiest for us.
• Chicken drumsticks or thighs: I like using drumsticks or thighs for this recipe but you could try it with chicken breast as well.
• Chicken stock: Try and find one that says low sodium. Chicken broth or vegetable broth will work in the recipe too. If you’d like to make your own homemade chicken broth you can find a post on that here!
• Ginger: fresh is totally worth it in this recipe.
• Fresno chili peppers
• Coconut Aminos: or low sodium tamari or soy sauce. If you’re gluten free, look for a GF tamari. You can find out all about soy sauce substitutes here.
• Carrots: carrots are loaded with vitamin A and beta-carotene.
• Black pepper
• Lime juice
• Shallot
• Mushrooms: mushrooms are a hearty low calorie source of fiber, protein, and antioxidants.
• Eggs: the eggs in this soup give it a silky texture.
• Salt: to taste

Optional add-ins

• Cilantro
• Green onions
• Spinach
• Lime wedges
• Sliced red fresno peppers

How to make Instant Pot Egg Drop Soup

1. Prep your pot
   Turn the Instant Pot to sauté mode. When the display reads “hot”, add the oil.
2. Sauté
   Sauté the shallots, fresno peppers, ginger and mushrooms for 1-2 minutes, until the shallots are tender.
3. Add
   Add the pepper, coconut aminos, lime juice and carrots.
4. Now the chicken
   Give the contents a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the Instant Pot.
5. Cook
   Close the lid and turn the pressure valve to “sealing”. Cook on high pressure using the “manual” or ‘pressure cook” button for 9 minutes and then let the pressure release naturally.
6. Shred the chicken
   Once the pressure valve drops, take the lid off and remove the chicken and shred it. Turn the Instant Pot back to sauté mode to keep the soup hot.
7. Add the eggs
   Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with a fork. The egg will cook in the hot soup.
8. Combine it all
   Add the chicken back into the soup and then add your choice of add-ins like cilantro, green onions, or spinach. Once the spinach has softened turn the Instant Pot off and serve.

How to make Chicken Egg Drop Soup on the Stove

1. Heat the oil at the bottom of a stock pot on high heat.
2. Sauté the shallots, fresno peppers, ginger and mushrooms for 1-2 minutes, until the shallots are tender.
3. Add the pepper, coconut aminos, lime juice and carrots.
4. Give it a quick stir, then place the chicken on top of the vegetables. Pour the water and chicken stock into the stock pot.
5. Bring the soup to a boil, then reduce the heat to medium low, cover, and allow the soup to simmer for 20-25 minutes, stirring the soup occasionally.
6. Remove the chicken from the soup and shred it.
7. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
8. Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions and spinach. Once the spinach has softened turn the stove off and serve.

Slow Cooker Egg Drop Soup Directions

1. Add all the soup ingredients, except the eggs, into your slow cooker.
2. Place the lid on the slow cooker. Cook on high heat for 3-4 hours or low heat for 5-6 until the chicken is cooked through.
3. Remove the chicken and shred.
4. Pour about 2 cups of the soup broth into a sauce pan and bring it to a boil.
5. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
6. Pour the soup in the sauce pan back into the rest of the slow cooker soup. Add the chicken and your choice of add-ins. Once the add-ins have softened turn off the slow cooker and serve.

Healthy Eating Plans

Weight Watchers Egg Drop Soup
Each 2 cup serving is: 
4 Points on the 2023 Plan when using uncooked boneless skinless chicken thighs | 3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

All listed optional add-ins are ZERO smartpoints!

21 Day Fix Egg Drop Soup
Serves: 4
Serving size: about 2 cups

Containers for soup:
1 tsp
5 red containers
3 green containers

Containers for add-ins:
2 1/2 green containers

Containers per serving:
1 ¼ red container
1 ½ green container

2B Mindset Egg Drop Soup
This is a great dinner or lunch option. At lunch you can add in some carbs to round it out for your Plate It guidelines, but at dinner time this is a great choice since you can’t have any FFC’s (fiber-filled carbohydrates) on your plate! Lots of protein and vegetables makes this egg drop soup with chicken perfect for 2B Mindset!

More healthy Instant Pot soup Recipe

• Healthy Mushroom Packed Miso Soup
• Hearty Vegetable Chowder Soup
• Healthy Stuffed Pepper Soup
• Crack Chicken Soup Recipe

5 from 2 ratings

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Healthy Egg Drop Soup with Chicken

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 Servings

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You don't need to order takeout with this easy and healthy Egg Drop Soup recipe! With protein packed chicken and eggs, this soup is hearty and filling.

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Coconut Aminos

Ingredients 

Soup:

• ▢ 1 tsp avocado oil
• ▢ 4 chicken drumsticks or thighs
• ▢ 4 cups chicken stock low sodium
• ▢ 1 tbsp ginger fresh, minced
• ▢ 2 red fresno chilis diced
• ▢ 1 cup water
• ▢ 2 tbsp coconut aminos or low sodium tamari or soy sauce
• ▢ 1 cup carrots peeled and chopped
• ▢ 1/2 tsp pepper
• ▢ 1 tsp lime juice
• ▢ 1 shallot diced
• ▢ 2 cups mushrooms sliced
• ▢ 2 eggs

Optional: salt to taste

add-ins:

• ▢ 1/4 cup cilantro
• ▢ 1/4 cup green onions
• ▢ 2 cups spinach
• ▢ lime wedges
• ▢ sliced red fresno chilis

Instructions

Instant Pot:

• Turn the Instant Pot to saute mode. When the display reads hot, add the oil.
• Saute the shallots, fresco peppers, ginger, and mushrooms for 1-2 minutes until the shallots are tender.
• Add the pepper, coconut aminos, lime juice, and carrots.
• Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the Instant Pot.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the "manual" or "pressure cook" button for 9 minutes. Let the pressure release naturally.
• Remove the chicken from the Instant Pot and shred it. Turn the Instant Pot back to saute mode to keep the soup hot.
• Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the Instant Pot off and serve.

Stove Top:

• Heat the oil at the bottom of a stock pot on high heat.
• Saute the shallots, fresco peppers, ginger, and mushrooms for 1/2 minutes until the shallots are tender.
• Add the pepper, coconut aminos, lime juice, and carrots.
• Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the stock pot.
• Bring the soup to a boil, then reduce the heat to medium low, cover, and allow the soup to simmer to 20-25 minutes, stirring occasionally.
• Remove the chicken from the soup and shred it.
• Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the stove off and serve.

Slow Cooker:

• Add all the soup ingredients, except the eggs, into your slow cooker.
• Place the lid on the slow cooker. Cook on high heat for 3-4 hour or low heat for 5-6 until the chicken is cooked though.
• Remove the chicken and shred.
• Pour about 2 cups of the soup broth into a sauce pan and bring it to a boil.
• Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Pour the soup in the sauce pan back into the rest of the soup. Add the chicken and your choice of add-ins. Once the add-in have softened turn off the slow cooker and serve.

Video

Notes

Containers for soup: 1 tsp 5R 3G Containers for add-ins: 2 1/2G Total containers per serving: 1 1/4R, 1 1/2G

Weight Watchers: 4 Points on the 2023 Plan when using uncooked boneless skinless chicken thighs | 3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

2B Mindset: Great dinner option, can be used for lunch as well if you add some carbs! 

Nutrition

Serving: 2C | Calories: 250kcal | Carbohydrates: 14g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 309mg | Potassium: 860mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7250IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 2mg

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