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egg drop soup with mushrooms
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Egg Drop Soup with Chicken and Mushrooms

A quick and easy version of Egg Drop Soup using store bought Thai Chicken Broth
Prep Time10 minutes
Cook Time7 minutes
Tenderizing Chicken30 minutes
Course: Soup
Cuisine: Asian, Canadian/American
Keyword: easy egg drop soup recipe, egg drop soup, egg drop soup with chicken and mushrooms
Servings: 4

Ingredients

  • 1 carton Campbells Thai Chicken Broth 900 ml, about 3 ½ cups
  • 1 chicken breast small size is enough
  • ¼ tsp salt
  • ½ tsp baking soda
  • 4 crimini (brown) mushrooms
  • 4 green onions plus extra for garnish
  • 2 eggs

Garnish

  • sliced green onions
  • dry chow mein noodles

Instructions

  • Slice chicken breast into very thin flat strips. Spread pieces on a plate without overlapping, season with salt and sprinkle baking soda over evenly. Refrigerate for 20-30 minutes.
  • Clean and thinly slice mushrooms. Mince green onions, white and light green parts only, reserving some for garnish.
  • Bring Thai Chicken Broth to a simmer in large pot. Add mushrooms, cover and and simmer for 3 minutes.
  • Add chicken and most of green onions to pot, cover and gently simmer for 3 more minutes.
  • Whisk eggs. Pour slowly in a stream into simmer soup, stirring gently.
  • Serve immediately with extra sliced green onions and dry chow mein noodles for garnish if desired.