Go Back
–+ servings
egg drop soup with mushrooms

Egg Drop Soup with Chicken and Mushrooms

A quick and easy version of Egg Drop Soup using store bought Thai Chicken Broth
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Tenderizing Chicken 30 minutes
Course Soup
Cuisine Asian, Canadian/American
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.
Keyword easy egg drop soup recipe, egg drop soup, egg drop soup with chicken and mushrooms
Tried this recipe?Let us know how it was!