Chinese Egg Drop Chicken Rice Soup

There’s something incredibly comforting about a warm bowl of soup, especially on a chilly winter evening. That’s why I can’t resist making Chinese Egg Drop Chicken Rice Soup whenever the temperature drops. The moment you take a sip, the savory broth warms your soul, while the tender pieces of chicken and the delicate strands of beaten eggs create a delightful texture. On nights when I crave something hearty yet quick, this soup becomes my go-to. It’s a dish that reminds me of cozy evenings spent at home, wrapped in a blanket, savoring each spoonful. The addition of vibrant green spinach and a hint of spice from the chili oil adds layers of flavor that elevate the entire experience. Honestly, it’s like a hug in a bowl!

What to Buy for Chinese Egg Drop Chicken Rice Soup

Gathering the right ingredients for Chinese Egg Drop Chicken Rice Soup is essential for achieving that perfect bowl of warmth. Each element plays a pivotal role in creating the rich flavors and delightful textures that make this dish so special. From the aromatic spices to the fresh vegetables, these ingredients come together harmoniously.

• 2 tablespoons sesame oil – This oil brings a nutty flavor, enhancing the overall taste of the soup.
• 1 (1-inch) piece fresh ginger, peeled and grated – Adds a warm spice that pairs beautifully with the broth.
• 1 teaspoon crushed red pepper flakes – Provides a subtle kick without overpowering the dish.
• 6 cups low-sodium chicken broth – The base of the soup, which gives it depth and richness.
• 1/3 cup low-sodium soy sauce – Adds umami and saltiness, enhancing the flavor profile.
• 1/4 cup rice vinegar – Brightens the soup and cuts through the richness.
• 1/2 pound boneless skinless chicken breast – Tender chicken makes this soup hearty and satisfying.
• 1 tablespoon cornstarch – Helps thicken the soup for a luscious texture.
• 3 large eggs, beaten – Creates the signature egg drop effect in the soup.
• 2 cups baby spinach – Adds freshness and nutrients.
• 1 pinch black pepper – A simple seasoning that elevates the soup.
• 2 to 3 cups cooked white or brown rice – Makes the soup filling and adds texture.
• 2 green onions, chopped, plus more for serving – Fresh garnish that adds crunch and flavor.
• 1/3 cup peanut oil – Used for frying the garlic and adds its own rich flavor.
• 6 cloves garlic, thinly sliced or smashed – Infuses the oil with a deep, aromatic flavor.
• 1-2 teaspoons crushed red pepper flakes – Optional, for those who love a little heat.

How to Make Chinese Egg Drop Chicken Rice Soup

Making Chinese Egg Drop Chicken Rice Soup is a breeze, and I promise you’ll love every step of the process. It’s all about layering flavors and textures to achieve that perfect bowl. Let’s get started!

1. Heat sesame oil in a large saucepan over medium heat. You’ll know it’s ready when the oil shimmers. Add in the grated ginger and crushed red pepper flakes. Cook until fragrant, about 30 seconds to 1 minute. This is where the aroma starts building!
2. Stir in the chicken broth, soy sauce, and rice vinegar. Bring the mixture up to a simmer. Once it’s hot, introduce the boneless chicken breast into the pot. Increase the heat to high and cover, allowing it to simmer for 15 minutes. This ensures the chicken cooks through and flavors develop beautifully.
3. After 15 minutes, carefully remove the chicken and shred it with two forks. It should be tender and easy to pull apart. Set the shredded chicken aside for later.
4. In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth. This will act as your thickening agent for the soup.
5. Bring the soup back to a boil and slowly introduce the cornstarch mixture, stirring often. This will thicken the broth to a desirable consistency, about 3 minutes.
6. Reduce the heat to low and gently pour in the beaten eggs, stirring continuously. This creates those beautiful, silky strands of egg throughout the soup.
7. Fold in the fresh spinach and cooked chicken. Remove the pan from heat and stir in chopped green onions. Taste and adjust seasoning with salt and black pepper if necessary.
8. To serve, divide the cooked rice among four bowls and ladle the hot soup over the top. Garnish with additional green onions and a drizzle of chili oil for an extra layer of flavor.
9. Lastly, in a large skillet, heat peanut oil over medium heat. Add garlic and additional crushed red pepper flakes. Cook until the garlic is fragrant, about 5-8 minutes. Be careful not to burn it!
10. Remove from heat and carefully transfer the oil into a heatproof bowl or glass jar. This garlicky chili oil can be drizzled over the soup for added richness and spice.

Substitutions and Tips

Here are some helpful tips and substitutions for making your Chinese Egg Drop Chicken Rice Soup even better.

• Storage: Leftovers can be stored in the refrigerator for up to three days. Reheat on the stovetop until hot.
• Freezing: You can freeze the soup for up to three months. Just be sure to leave out the eggs and add them fresh when reheating.
• Pairing: Serve with steamed dumplings or a fresh salad for a complete meal.
• Adjust the spice: If you prefer a milder flavor, reduce the amount of crushed red pepper flakes or omit them entirely.
• Add more veggies: Throw in some mushrooms, carrots, or bell peppers for added nutrition and flavor.

Serving Suggestions

When it comes to serving Chinese Egg Drop Chicken Rice Soup, the possibilities are delightful!

• Lunch or Dinner: This soup is perfect as a light lunch or a hearty dinner on a chilly evening.
• Garnish: Don’t forget to garnish with extra chopped green onions and a drizzle of chili oil for added flavor!
• Side Dishes: Pair with crispy spring rolls or homemade dumplings to elevate your meal.
• Seasonal Pairing: This soup is especially comforting during winter, making it a great choice for cold evenings.
• Meal Prep: Make a big batch and store it for quick meals throughout the week.

FAQ

Conclusion

In summary, Chinese Egg Drop Chicken Rice Soup is a comforting and flavorful dish that brings warmth to any chilly evening. Its quick preparation makes it perfect for busy nights, while the delicious ingredients ensure that every bite is satisfying. I invite you to give this recipe a try; you’ll find yourself reaching for it time and again, especially when you need a cozy meal that feels like a warm hug. Enjoy this delightful soup and let it become a favorite in your home!

Chinese Egg Drop Chicken Rice Soup

The ultimate comfort food, Chinese Egg Drop Chicken Rice Soup is hearty and rich, perfect for a quick weeknight dinner. With tender chicken, silky eggs, and a hint of spice, this dish is sure to warm your heart and satisfy your cravings. Make it tonight for a cozy and delicious meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: Asian

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons sesame oil
• 1 piece fresh ginger, peeled and grated
• 1 teaspoon crushed red pepper flakes
• 6 cups low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/2 pound boneless skinless chicken breast
• 1 tablespoon cornstarch
• 3 large eggs, beaten
• 2 cups baby spinach
• 1 pinch black pepper
• 2 to 3 cups cooked white or brown rice
• 2 green onions chopped, plus more for serving
• 1/3 cup peanut oil
• 6 cloves garlic, thinly sliced or smashed
• 1-2 teaspoons crushed red pepper flakes

Equipment

• Saucepan
• Skillet
• Large Pot
• Grater
• Mixing Bowl
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. 1. Heat sesame oil in a large saucepan over medium heat. You’ll know it’s ready when the oil shimmers. Add in the grated ginger and crushed red pepper flakes. Cook until fragrant, about 30 seconds to 1 minute. This is where the aroma starts building!
2. 2. Stir in the chicken broth, soy sauce, and rice vinegar. Bring the mixture up to a simmer. Once it’s hot, introduce the boneless chicken breast into the pot. Increase the heat to high and cover, allowing it to simmer for 15 minutes. This ensures the chicken cooks through and flavors develop beautifully.
3. 3. After 15 minutes, carefully remove the chicken and shred it with two forks. It should be tender and easy to pull apart. Set the shredded chicken aside for later.
4. 4. In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth. This will act as your thickening agent for the soup.
5. 5. Bring the soup back to a boil and slowly introduce the cornstarch mixture, stirring often. This will thicken the broth to a desirable consistency, about 3 minutes.
6. 6. Reduce the heat to low and gently pour in the beaten eggs, stirring continuously. This creates those beautiful, silky strands of egg throughout the soup.
7. 7. Fold in the fresh spinach and cooked chicken. Remove the pan from heat and stir in chopped green onions. Taste and adjust seasoning with salt and black pepper if necessary.
8. 8. To serve, divide the cooked rice among four bowls and ladle the hot soup over the top. Garnish with additional green onions and a drizzle of chili oil for an extra layer of flavor.
9. 9. Lastly, in a large skillet, heat peanut oil over medium heat. Add garlic and additional crushed red pepper flakes. Cook until the garlic is fragrant, about 5-8 minutes. Be careful not to burn it!
10. 10. Remove from heat and carefully transfer the oil into a heatproof bowl or glass jar. This garlicky chili oil can be drizzled over the soup for added richness and spice.

Notes

• Storage: Leftovers can be stored in the refrigerator for up to three days. Reheat on the stovetop until hot.
• Freezing: You can freeze the soup for up to three months. Just be sure to leave out the eggs and add them fresh when reheating.
• Pairing: Serve with crispy spring rolls or homemade dumplings to elevate your meal.
• Adjust the spice: If you prefer a milder flavor, reduce the amount of crushed red pepper flakes or omit them entirely.
• Add more veggies: Throw in some mushrooms, carrots, or bell peppers for added nutrition and flavor.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!