Chicken Vegetable Egg Drop Soup

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I've gone and done it.  I've already been sick in 2018.  Let it be known that I wasted no time on this endeavor.  The only saving grace is that I haven't caught the flu.  I'm really hoping that I can escape the epidemic this year because it's really not supposed to be good.

As I'm bouncing back from the wooziness of my cold meds, I found that I was absolutely craving soup.  I've had a potentially unhealthy obsession with Cup O' Noodle soup lately (I'm sure it can cure anything!), but I knew I could also make something super tasty on my own.

I had seen a post on the Facebook recently showcasing this soup and I immediately knew that this needed to be made.  I got to work and was really surprised by how quick and easy this soup was to make.  I definitely recommend this if you're feeling a bit under the weather.  Not only will you have a nice homemade soup that you can say you made yourself, but it's a bit different from the usual chicken noodle soup that we tend to have when we're sick.

Here's to getting (and staying) healthy in 2018!

Chicken Vegetable Egg Drop Soup
makes ~4 servings

Print Recipe

  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 1 clove of garlic, minced
  • 1 large carrot, chopped
  • 2 Roma tomatoes, chopped
  • 4 cups chicken broth
  • 1 cup cooked chicken, diced or shredded
  • 2 eggs, beaten
  • salt and pepper to taste
  • dash red pepper flakes, optional
  • 2 tablespoons chives, finely chopped
  • 3 tablespoons freshly grated Parmesan cheese

1)  In a medium pot over medium high heat, drizzle in the olive oil.  Add the onion and saute for 3-4 minutes.  Add the garlic and saute for another minute.

2) Add in the carrots and the tomato.  Allow the mixture to cook for a few more minutes.

3) Pour in the chicken broth.  Allow the soup to simmer for about 20 minutes.

4) Drop in the chicken and stir to combine.

5) Remove the soup from the heat.  Begin stirring the soup in a circular motion.  Slowly pour in the beaten eggs and stir for 1 minute.

6) Season the soup with salt and pepper, as well as red pepper flakes, if using.

7) Stir in the chives and the grated Parmesan.

8) Garnish with additional chives and Parmesan, if desired.  Serve warm.

-- slightly adapted from Simply Beautiful Eating

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