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30 Minute Chinese Egg Drop Chicken and Rice Soup with Garlicky Chile OIl. For nights when you’re craving Chinese, but don’t want to leave the comfort of your kitchen. Classic egg drop soup made with a touch of soy sauce, tangy rice vinegar, creamy eggs, winter greens, and steamed rice. Top each warming healthy bowl of soup with garlicky chili oil spooned over top. This quick, simple, and healthy rice-filled Chinese soup can be made and ready in just twenty minutes, perfect for any night of the week.
I have this bizarre memory of eating Chinese food with my brothers on Christmas Eve when I was a kid. To set the scene, my mom was running around the house getting ready for her annual Christmas Eve party (so it was chaos). My brothers and I were watching The Santa Clause (still one of my favorite movies) while eating chicken fried rice…and basically ignoring everything my mom asked us to do. And yes, I too have no idea where my brothers scored Chinese food on Christmas Eve.
For whatever reason, I recall this memory every single December. It seems to have been ingrained in me. Because like clockwork, December rolls around and I always want to make Chinese food. I know, so weird and very random.
But I’m not apologizing for making Chinese inspired food. Last year I made chicken potstickers. This year it’s classic Chinese style egg drop soup…with a few twists, of course. Because you all know me, I can’t follow a recipe if my life depended on it.
Here is how you make Chinese egg drop soup.
If you’re not familiar with egg drop soup, it’s a classic Chinese soup made with seasoned broth and soft “egg noodles” throughout. The “egg noodles” are quickly made by whisking raw eggs into the simmering chicken broth. It’s incredibly simple, but also incredibly delicious. And so cozy too!
I added a few additions to make my soup a little unique, while still keeping the cooking process very easy.
This soup is made in one pot, requires mostly pantry staple ingredients, and comes together in just about thirty minutes. Start out by cooking up a good amount of ginger, then adding in broth, soy sauce, and rice vinegar. Then add the chicken for a nice dose of protein. Of course, if you’re vegetarian you can omit the chicken and simply use vegetable broth.
Simmer everything together until the chicken is cooked through. While that’s happening, whisk up a few eggs, then slowly pour the eggs into the simmering broth. The eggs will cook and create pretty looking “egg noodles” throughout the soup.
Make extra garlicky chile oil…
Yes, you should do this. I know they sell chili oil in the store, but this homemade chili oil is better. It’s full of peanut oil, garlic, chili flakes (use Sichuan or Korean chili flakes if you can find), and a little salt.
It’s without a doubt my favorite sauce to spoon over dishes for additional flavor. I almost always have a jar full in my pantry. Make the chili oil while the chicken is simmering. Trust me your bowl of soup NEEDS some chili oil.
Tip: double the oil recipe and keep some on hand to use throughout the week. The oil is delicious when spooned over basically anything savory.
Finish things up.
The most important ingredient? Rice. Yes, your bowl of egg drop soup needs rice. It’s not traditional by any means, but it sure is good.
I like to spoon steamed rice into bowls, then ladle the soup over top. This way the rice won’t soak up all the soup broth in the larger pot. Top each bowl off with green onions and a few spoonfuls of that garlicky chili oil.
This soup is…
…so incredibly easy to make
…a little creamy, but also brothy too.
…salty, but full of ginger and garlic to balance it all out.
…healthy, with plenty of greens and lean chicken.
…the best thing you can make on a busy Wednesday night in December.
If you make this 30 minute Chinese egg drop chicken and rice soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Chinese Egg Drop Chicken and Rice Soup
Servings: 4
Calories Per Serving: 667 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame oil
- 1 (1-inch) 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
Garlicky Oil
- 1/3 cup peanut oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 teaspoons crushed red pepper flakes
Instructions
- 1. Heat the sesame oil in a large saucepan over medium heat. When the oil shimmers, add the ginger and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Stir in the broth, soy sauce, and rice vinegar. Add the chicken. Increase the heat to high and bring to a simmer. Simmer covered for 15 minutes, until the chicken is cooked through. Shred the chicken with 2 forks. 2. Meanwhile, in a small bowl, whisk together the cornstarch and 1⁄4 cup cold water until smooth.3. Bring the soup to a boil and slowly add the cornstarch mixture and cook, stirring often, until thickened, about 3 minutes. Reduce the heat to low and carefully add the eggs, stirring to break them apart as they cook in the liquid. Stir in the spinach. Remove the pan from the heat and stir in the green onions. Taste and add more salt and pepper as needed.4. Divide the rice among four bowls and pour the soup over the top. Garnish with green onions and chili oil.
Garlicky Chile Oil
- 1. Heat a large skillet over medium heat. Add the peanut oil, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5-8 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
Chinese food on Christmas became a tradition because no other restaurants were open back in the day.
Thank you Gary xTieghan
you honestly should include Rice as an ingredient or people are going to forget to make it. I have a similar personal recipe, but I use fried rice and the broth varies based on the style of fried rice. being used, I also include steamed dumplings.
Thank you Anon! xTieghan
I have recently been reducing and limiting fat intake due to a medical condition, and wondered what could be used in place of chili oil. I have been working around other oils in recipes, but this one seems so important for flavor and I want to be able to utilize a substitute if possible. Thank you for your help!
Hi Morgan,
I would just use only a small amount of the chili oil so that you still get some of the flavor. I hope you love the recipe, please let me know if you have any other questions!
I have a little tip for you… if you pour the egg over the tines of a fork you will get nice thin thread of egg. I have enjoyed a variation of this for years but I am anxious to try your version.
Thank you Arpita! xTieghan
Tieghan,
I made a big batch of this soup for my mother in law who was recently diagnosed with COVID-19. No less than 10 minutes after pulling away from her house, I get a text message that it was the best soup she has ever had and it’s the most she has been able to eat in 5 days. She said she is convinced we could bottle this stuff and sell it as a COVID cure! I have always loved your recipes, but I wanted you to know that they are especially important during this crazy time of life. THANK YOU for inspiring me as a chef and always providing such wholesome recipes that bring us all joy and comfort.
Stay well!
-Alex
Oh no! I am so sorry to hear that! But that is so sweet of you to make this for her, I am sure it brightened her day! Thank you so much for making this one! xTieghan
This recipe was so fantastic! I love the spice, it’s such a flavorful soup. If you’re not a chicken fan I think it would be just fine without it! Loved it!
Thank you so much Chelsey! xTieghan
This recipe is so easy and has fantastic flavor! I added shiitakes, bamboo shoots and grated carrot. My family loved it! I’ll definitely put this in the rotation.
Yum!! Thank you so much Pam! xTieghan
Hi Tieghan! This is one of my all time favorite recipes!! I’ve been making it every week and everyone in my house loves it. If I am doubling the recipe, would I double the amount of cornstarch/water? Thanks!
Hu Julia! Yes, I would also double the water and cornstarch. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Hi! Haven’t made this yet, but can’t wait to. I wanted to know how long the chili oil will last if I make a bigger batch? And obviously I’d keep in a glass jar in a cupboard and not fridge? Thanks so much!
Hi Krista! The chili oil will last 1 month at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
We’ve made this soup four times since we first saw it on Half Baked Harvest. I’m making again for a soup luncheon this Sunday. It has become our favorite winter time soup! I substitute sauteed mushrooms for the chicken and use homemade chicken broth.
Thank you Candace! I am so glad this soup has been a staple for you and your family!! xTieghan
Hello Tieghan! i had made this soup several times and making this soup tonight for dinner. My children who only like take out Chinese food always request for this soup. Thank you thank you thank you!!!
Happy New Year! ♥x!
Thank you!! I am so glad you all enjoyed this soup, Barbara! Happy New Year! xTieghan
Super yummy!
Thank you so much Tammy! xTieghan
Thank you so much for the recipe! When I made the garlicky oil, the garlic fried. Should I have used lower heat, or was that supposed to happen? Thanks!!
HI! Yes, the garlic is meant to fry, but if it is burning just turn the heat down to low. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Fun and easy to make and so delicious!! Will be on rotation all winter long.
Love that! Thank you Paige! xTieghan
Super yummy and easy to make. This is the fourth or fifth recipe I’ve made from your cookbook and online in the last month – and happy to say they have all been a hit. Thanks for all you do!
Thank you Julie! I am so glad you enjoyed this recipe! xTieghan