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Easy Egg Drop Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Easy egg drop soup with chicken thighs, carrots, celery, onions, garlic, and spinach to warm you up on those cold days. Healthy and only takes 30 minutes.
Course: Easy
Servings: 4 servings
Author: Emily
  • 1 pounds of boneless skinless chicken thighs (about 4-5 thighs)
  • 3 stalks of celery thinly sliced at an angle
  • 1 large carrot peeled and thinly sliced at an angle
  • 1 cup of mushrooms sliced
  • Medium onion sliced into thin strips
  • 2 garlic cloves minced
  • 2 cups of spinach roughly chopped
  • 1 tbsp coconut oil
  • 1/2 tsp pepper
  • 4 cups of chicken or vegetable broth
  • 2 tbsp corn starch
  • 3 tbsp water
  • 2 eggs beaten
  • Cilantro to garnish.
  1. Heat coconut oil in a large stockpot over medium heat.
  2. Add chicken thighs and cook until browned, about 3-5 minutes.
  3. Once chicken thighs are browned, add in celery, carrots, mushrooms, and onion. Cook until soft, 8-10 minutes, stirring occasionally. I cook the vegetables with the lid on the pot.
  4. Next, stir in minced garlic and pepper.
  5. Then add the broth and spinach. Stir to combine.
  6. In a small bowl, mix together corn starch and water. Add to soup.
  7. Increase to medium-high temperature and bring soup to a boil for 1 minute.
  8. Finally, add beaten eggs to soup. Stir. Reduce heat to medium and let cook for an additional 2-3 minutes.
  9. Garnish with cilantro to serve.
  10. Enjoy.