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10-Minute Egg Drop Soup Recipe (Without Cornstarch)

May we have 10 minutes of your time for this no cornstarch Egg Drop Soup? This 5 ingredient (ok 6 if you garnish with parsley!) soup is comforting, savory, and nutritious. Oh and also keto, paleo, low-carb, vegetarian AND gluten-free.
5 from 5 votes
Prep Time 1 min
Cook Time 9 mins
Course Soups & Stews
Servings 3
Calories 188 kcal


  • 2 tablespoons oil
  • 2 tablespoons butter
  • 4 cups chicken broth hot
  • 1 egg
  • ½ teaspoon salt
  • Optional 2-3 tablespoons parsley (minced)


  • In a medium pot heat up butter and oil over high until butter melts. 
  • Add chicken broth and bring to a boil.
  • (Parallel to step 2) In a small bowl beat an egg and salt until the egg yolk and egg white are completely integrated. 
  • Lower the temperature to low. Slowly pour the beaten egg into the broth while whisking energetically (1-2 min). Cook another 3-4 minutes. 
  • Garnish with parsley and serve.   


Substitute chicken broth with vegetable or beef broth, or bouillon. If using bouillon use 2 teaspoons of powder, or 2 cubes, per 4 cups of water. Furthermore, you can substitute parsley with green onion, or omit it completely.
For a thicker soup make a light roux. This is done by adding a tablespoon of flour to the melted butter and whisking it together until it turns dark yellow. Then add the broth.   
It’s best to consume this soup within a few hours of making it as the egg changes consistency after a while. Otherwise, keep it in the fridge and bring it to a boil before serving. Be aware the taste won't be the same as when you first made it.  


Serving: 1of 3Sodium: 1455mgSugar: 1.1gFiber: 0.1gCholesterol: 65mgCalories: 188kcalSaturated Fat: 4.6gFat: 16.2gProtein: 8.5gCarbohydrates: 1.6g
Tried this recipe?Let us know how it was!