This 20-Minute Egg Drop Soup tastes just like the one from your favorite Chinese takeout, but it’s lighter, cleaner, and only takes twenty minutes to make. With six eggs, loads of veggies, and savory broth, it’s warm, satisfying, and weight-loss-friendly.
Whether you serve it as a light lunch or with a cozy dinner, this is one of those recipes you’ll come back to all winter long.
Why You Should Make This Easy Egg Drop Soup
- Just 178 calories and 14g protein per serving
- Low in calories and WW points
- Ready in 20 minutes with minimal prep
- It’s just like you’d get from a restaurant, but healthier
What Is Egg Drop Soup?
Egg drop soup is a traditional Chinese dish made by pouring beaten eggs into hot broth to create delicate ribbons. This version includes added vegetables for extra nutrition, fiber, and texture, and it’s still quick enough for even your busiest weeknights.
What Ingredients Do I Need?
- Chicken broth
- Vegetables
- Eggs
- Reduced-sodium soy sauce (optional)
What Should I Eat with Egg Drop Soup?
Serve this soup with:
- Easy and Healthy Chicken “Fried” Rice (Zero Points!) The Holy Mess
- Asian-Inspired Peanut Slaw Bowl (Reader Recipe) The Holy Mess
- WW Teriyaki Chicken Sheet Pan Recipe for Weight Loss
This also makes a great light lunch or dinner on its own.
How Do I Store It?
Let the soup cool completely, then store it in a covered container in the refrigerator for 2 to 3 days. The eggs may break up slightly, but the flavor holds beautifully. Reheat gently on the stovetop. Avoid bringing it to a boil again, which can toughen the eggs.
Can I Freeze Egg Drop Soup?
Freezing is not recommended. The egg ribbons tend to break down and become grainy. Make this fresh for the best texture.
Frequently Asked Questions
20-Minute Egg Drop Soup
Ingredients
- 4 cans chicken broth 15 ounces each
- 2 cups vegetables such as mushrooms, green onions, bok choy or spinach, finely sliced
- 6 eggs cracked into a bowl and beaten
- Reduced-sodium soy sauce for serving optional
Instructions
- On the stove top over high heat, in a medium-sized pot, bring the broth to a boil.
- Reduce heat to medium and add the sliced vegetables.
- Simmer for 5 minutes or until the vegetables are soft.
- Slowly drizzle the beaten eggs into the soup a little at a time to make ribbons, stirring the soup in a circular motion as you pour.
- Remove from heat and serve with soy sauce if desired.
WW Information
Nutrition
More Light and Healthy Soup Recipes
Weight Watchers Jerk Chicken Soup Recipe The Holy Mess
The Best Copycat Olive Garden Minestrone Recipe
Healthy Chicken, Artichoke & Rice Soup Recipe
Instant Pot Hamburger Soup Recipe
The Holy Mess Weight Loss Soups & Stews Cookbook
Turn mealtime into momentum with the Weight Loss Soups & Stews Cookbook. In just 25 pages, you’ll find hearty, delicious, low‑calorie bowls that satisfy cravings, support portion control, and keep you comfortably full and satisfied.
All the recipes in this cookbook are:
- Fast & easy to prepare
- Filling & healthy with fresh, whole foods
- Nutritional information and WW points link for every recipe
- Stove top, Instant Pot, and slow cooker instructions included
- Enjoy now, meal prep or freeze for later
- Bonus! Low calorie grocery store & restaurant options included
Get The Holy Mess Soups & Stews for Weight Loss Cookbook here.
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