Low Carb Egg Drop Soup

Want a delicious soup that is quick, easy, and very low carb? Egg drop soup answers this question. Our version can be on the table in 15 minutes and with very little cleanup. For those who have grown up with classic chicken noodle soup, this will replace those memories and become your “go-to” soup.

Simple Ingredients

The ingredients are simple. Organic chicken stock, red onions, olive oil, and eggs are items you most likely keep in your pantry. The key to making this recipe Tasty Low Carb is soy sauce and sesame oil. There are many variations to this Chinese soup. Some call for tofu and some add mushrooms.  We have even seen some versions with sweet corn and hot sauce or red pepper flakes. Feel free to add these, but do not change the soy and sesame oil. That is what makes this recipe go from a bland chicken consommé flavor to TASTY!

When we changed to our low-carb lifestyle we thought a tasty egg drop soup at our local Chinese restaurant would be perfect. Then we realized that the soup served in many fine Chinese restaurants has corn starch or a similar thickening agent. That adds to the consistency and most diners are used to that. But, it also adds carbs that are not needed. With our version of “egg drop soup” the dropped beaten eggs and heavy whisking will add all the thickness and flavor you need with virtually no carbs!

Once you sauté the red onions in olive oil, all of the other ingredients can be added together with the exception of the beaten eggs. You can use homemade chicken stock if you want to take the time. Even adding shredded chicken can increase the heartiness of the soup. But we like how quickly this soup can go from the pot to the table.

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Preparation Tips

Don’t be afraid of the egg strand process.  It is simple. Just bring the soup to a boil, turn down to low, and then whisk briskly while slowly pouring in the 4 beaten eggs. It will be perfect every time.

Low carb egg drop soup makes a perfect lunch and can even be an appetizer for the next day. However, we would not freeze the soup after the eggs have been added. But, you can divide the soup before whisking in the dropped eggs and freeze one portion. Then simply thaw, heat to a boil, and drop the eggs whenever you want – it will taste fresh and delicious. This recipe is a perfect base for any Asian inspired soup recipe – try our Chicken Meatball Soup – Asian Style. It is delicious!

  • Chicken Meatball Soup – Asian Style

    Cooks in 60 minutesDifficulty: Easy

    A unique meatball soup with an Asian flair! Tastes like egg drop soup with delicious meatballs. Chicken meatballs also make a great appetizer. Each bowl of Asian Chicken Meatball Soup has only 5g of net carbs!

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Egg Drop Soup – Ready in 15 Minutes – Only 5 Ingredients – 2g of Carbs!

Our Low Carb Egg Drop Soup may not add mystery to your life or a “fortune” in your pocket, but it is Tasty and Low Carb! Just make sure to pick up some fortune cookies for guests. Too many carbs for us!

Low Carb Egg Drop Soup

4.8 from 72 votes
Recipe by Joanie and Chris Course: SoupsCuisine: ChineseDifficulty: Easy


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Keto Egg Drop Soup is quick – easy – and very low carb! A keto friendly gem! Ready to enjoy in 15 minutes and only 5 ingredients.

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  • Sauté red onions in olive oil over medium heat for 4 minutes.
  • Turn up the heat to medium-high and add the rest of the ingredients, except for the eggs and green onions and bring to a rolling boil.
  • Turn the heat down to low for one minute then slowly pour in the beaten eggs while whisking briskly to form egg strands.
  • Top with green onions and serve hot.


Chef’s Notes

  • Feel free to experiment by adding cooked shredded chicken or mushrooms. Sauté your mushrooms with the onions before adding other ingredents.

Nutrition Facts

  • Calories: 96.2kcal
  • Carbohydrates: 2.1g
  • Protein: 4.4g
  • Fat: 7.8g
  • Saturated Fat: 1.5g
  • Cholesterol: 86.5mg
  • Sodium: 932.1mg
  • Potassium: 88.3mg
  • Fiber: 0.2g
  • Sugar: 1.4g
  • Vitamin A: 300IU
  • Vitamin C: 2.5mg
  • Calcium: 25.1mg
  • Iron: 1.1mg

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  1. How much does this yield volume-wise? What is your serving size? I am wanting to try canning this.

    • Joanie and Chris

      The recipe will yield 8 cups or approximately 2000 ml. My suggestion would be do not add the eggs until you are ready to use. Then heat the soup and add eggs per the directions when the broth is simmering. I hope you enjoy the recipe, it is so simple and so tasty – we love it. Thanks . . . Joanie.

  2. Kristin Louthan

    Felt it was a little high in sesame oil taste, but I tend to like less than more. I agree it’s essential to this recipe. I added a bit of spinach and some green peas. I love the extra flavor sauteing the red onions add. This was delicious, thanks. I’m keeping this one.

  3. Janice Jones

    This soup was really good! I had 12 extra egg whites from making ice cream so added them along with better than bullion, chicken flavor. So, SO good. Thanks for sharing with us.

  4. This was so tasty! I was wondering if it’s able to go in the freezer with the egg in it

    • Joan and Chris

      We would suggest freezing the soup before you add the egg. Then heat when you want and add the egg as the last step. You really want that stringy whisked egg look and freshness. We freeze the soup broth all the time and thaw when needed. So glad you like the recipe – it is tasty, and so simple . . . Joanie.

  5. Made this for my husband and I it was a big hit very tasty!! Thank you

    • Joan and Chris

      Much appreciated, Monica. Our egg drop soup is so easy to make and so tasty – we love it too! You may also want to try our “Asian Style Meatball Soup.” The broth is basically the same with some added vegetables. Thanks, again . . . Joanie.

  6. Very tasty!

  7. The red onions added a sweetness for sure.

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