This High-Protein Egg Drop Soup is a simple and satisfying recipe, perfect for a quick meal or an easy side dish. The key to its nutritional boost is using chicken bone broth, which adds depth of flavor and extra protein. A touch of sesame oil, shiitake mushrooms, and vibrant peas and carrots add texture and flavor, while the egg ribbons bring traditional comfort and more awesome protein! Ready in under 20 minutes, this soup is as practical as it is delicious, ideal for weeknights or meal prep.
High Protein Egg Drop Soup
If you're trying to focus on protein, but might not have the appetite to tear into a steak or chicken breast, this easy soup is a perfect option. I'm always looking for ways to maximize every bite I take, but sometimes I just need something quick, delicious, and that packs in some protein in a small, easy package. Not being a fan of the protein bar or (shudder) protein shake, simple soups, salads, and meal prep bowls are my go-to for lunches, especially.
This soup is super flavorful, but simple to throw together. It is done in around 20 minutes. The bone broth adds extra protein, and we all know what a great source eggs are for protein too, so fire up that stove and get cooking! You'll love this easy soup recipe!
Why You'll Love This Dish
- Protein-Packed: Bone broth adds an extra layer of nutrition, making this soup both light and filling.
- Quick and Easy: Ready in just 20 minutes, it's perfect for busy days.
- Customizable: Adjust vegetables, seasonings, or even add chicken or tofu for variety.
- Comforting: The silky egg ribbons and aromatic broth offer a cozy and satisfying experience.
Have some Asian Chicken Salad too!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Bone Broth
- Sesame Oil
- Pepper
- Shiitake Mushroom Powder or Fresh Shiitake Mushrooms
- Frozen Peas and Carrots
- Corn Starch
- Cold Water
- Farm Eggs
- Salt
Try our Greek Chicken Protein Bowls.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Start the Base: Combine chicken bone broth, sesame oil, pepper, mushrooms, and frozen peas and carrots in a soup pot. Bring to a boil.
- Thicken the Soup: Mix corn starch with cold water until smooth. Whisk this mixture into the simmering broth, stirring until the soup thickens.
- Prepare the Eggs: Beat the eggs until fully combined.
- Create Egg Ribbons: Lower the heat to a gentle simmer. Stir the soup in a circular motion and slowly drizzle in the beaten eggs, creating delicate ribbons.
- Season and Serve: Let the eggs set fully, then taste and adjust salt as needed. Serve hot.
Make up some Protein Egg Bites!
Recipe FAQ
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally, to avoid overcooking the eggs.
Yes, prepare the broth and vegetables in advance and store them. Add the eggs fresh during reheating for the best texture.
You can omit mushrooms or substitute them with sliced green onions for a milder flavor.
Serve with an Egg Roll in a Bowl!
Serve This With
- Steamed Rice: A simple side to make it a complete meal.
- Spring Rolls: Add a fresh appetizer to complement the soft texture of the soup.
- Vegetable Yakisoba: A colorful, healthy pairing for extra nutrients.
Low-Carb Recipes
More Soup For You
Try some Chicken Teriyaki with this!
High Protein Egg Drop Soup
This high protein egg drop soup is such an incredible recipe to whip up for a quick meal or side dish! Plus - you pack in the protein by using bone broth instead of plain stock. You'll love a warming bowl of this soup!
Ingredients
- 4 cups chicken bone broth
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 1 teaspoon shiitake mushroom powder, or 3 sliced shiitake mushrooms
- 1/4 cup peas and carrots, frozen
- 3 tablespoons corn starch
- 4 tablespoons cold water
- 3 large farm eggs
- salt, to taste
Instructions
Add the bone broth, sesame oil, pepper, mushrooms, and peas and carrots to a soup pot. Bring to a boil.
Whisk together the corn starch and cold water until no more lumps remain. Whisk into the simmering bone broth. Continue whisking until thickened.
Whisk 3 large farm eggs together until the whites and the yolks are combined.
Reduce the heat on the pot to low.
While slowly stirring in a circle, drizzle the eggs into the pot to form ribbons.
Continue cooking until the eggs are set and they are all in the pot.
Taste and add salt as necessary.
Serve hot.
Nutrition Information:
Yield: 4 Serving Size:Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 1gTrans Fat: 0.01gUnsaturated Fat: 3gCholesterol: 123mgSodium: 144mgCarbohydrates: 7gFiber: 0.4gSugar: 0.2gProtein: 13g