Reviewed: Nov. 7, 2009

This was an extremely delicious dish, I loved it and it only took about 10min to make. The only thing I would probably change is the amount of chicken bouillon cubes, it seemed a little too salty. I also added a pinch powdered garlic, and it defiantly gave it a good kick. Thanks for this great recipe! :)

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JessicaYelin

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Reviewed: Oct. 19, 2009

It would've been better with less chicken bouillons. I think next time I'll just use one instead of four. Even after I added another 1/2 to 3/4 cup of water it was still too salty for me. I remember when I was a kid and sick, my mom would make this soup for me, but the only seasonings she used were salt, LOTS of black pepper, and some ginger. Yum!

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Jun. 18, 2009

I didn't have corn starch but I'm sure if I did it would have been so much better it was still very good I didn't chop up onions like some people did I had dried onion seasoning and I have to remember when I make this again (and I will) to go a little less on that and maybe a little ginger would have been good too

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mkristi18

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Reviewed: Jun. 3, 2009

This soup tasted good but looked just a little weird. I added some garlic powder and just a little soy sauce. I also didn't use the cornstarch but did add a little more egg. When I added the eggs it looked good and then it looked like scrambled eggs in chicken broth. When I have it in the restaurant the eggs look more whispy. I'll definitely be making it again but I might try to let the soup come down from a boil when I add the eggs.

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nikki

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

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Reviewed: Jun. 2, 2009

Tasty and easy. I made a few substitutions - saute shallots, a little ginger, and garlic to start. I also added peas as someone suggested. Thanks!

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NSTARK

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Reviewed: Mar. 6, 2009

I wanted something fast and easy to make with the limited food items I have in my fridge (I need to go grocery shopping). I pulled out my eggs, originally thinking of making an omelette, but then I got a hankering for egg drop soup, so I looked it up. I'm impressed! I used low sodium boullions and I didn't have any corn start, so I used a little bit of wheat flour. I also threw some spinach in the pot. I don't know how authentic it is to add spinach to egg drop soup, but it left my tummy full and my taste buds happy.

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Bekah

Cooking Level: Beginning

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Feb. 22, 2009

I just finished making Shrimp Fried Rice and decided to make some Egg Drop Soup to go along with our meal. This was my first time making this recipe and it turned out great! Like others, I did make a few changes--a few drops of sesame seed oil and soy sauce. I didn't have any cornstarch on hand so I did whisk a little flour into the broth instead. Then, added the eggs. We had some egg roll wraps handy so we cut them up into thin strips, fried them, and crumbled them into the soup. Everyone was extremely happy with this meal. Very quick and easy. Just as good as any Chinese restaurant! Thanks Denise!

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YumYum

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Reviewed: Feb. 12, 2009

This recipe was great! I made just a few changes being we eat mostly vegetarian. I used garbanzo bean flour to replace the cornstarch, which gave it an earthier flavor. I also used about a cup & a half of frozen peas, & a cup of chopped green scallions. My family said it was deeeeeelicious!!!! They told me to put it in the Keeper recipe box!

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Melissa

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Living In: Rexmont, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

Easy and oh-so-good! I use less minced onion. Great to make for yourself when sick too. Good, quick substitute for chicken noodle soup.

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C Rae

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

Easy but bland. This is a great base for egg drop soup, the consistency came out great. But the first batch I made had no flavor what so ever. The second time was so much better. I replaced the minced onions with fresh green onion. Then I added chili garlic paste, mirin, rice vinegar and frozen peas. I also did 3 egg whites and one whole egg.

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Vivica

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Reviewed: Dec. 1, 2008

I made this by request of my sick husband. It was quick and easy. I'm not a huge fan of egg drop soup, but he said it was one of the best he's ever had. I'm sure I'll make it for him again. It's a simple one to make him happy! I followed it exactly.

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LiviaDesigns

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Reviewed: Nov. 25, 2008

This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction.

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gapch1026

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Reviewed: Nov. 24, 2008

This tasted great! Very comforting.

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Erika

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Reviewed: Oct. 14, 2008

Good and easy!

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Sandradee

Cooking Level: Expert

Home Town: Osakis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jul. 23, 2008

Excellent!! I added a couple splashes of Franks Red Hot Sauce and a couple diced green onions and it was so yummy! Not to mention easy!

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jul. 8, 2008

i doubled this recipe, and served it with chicken/vegetable stir-fry and rice. didn't have any dried minced onion, so i used onion powder. i'm allergic to the msg in bouillon, so i used less of that and added some soy sauce for flavor. family loved it; altogether a very good recipe, will certainly make again.

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heavymetalchef

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

So easy and tastes as good as any I've ever had at a restaurant. Thanks for the great recipe!

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SusanD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 26, 2008

Yummy!

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D Smith

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Wolfforth, Texas, USA

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Reviewed: May 19, 2008

I love this recipe because it is easy, I always have the ingredients on hand, and it tastes really good. I have also tried it with beef cubes instead of chicken, and they are great also.

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