Egg drop soup (with chicken)
There’s something deeply soothing about a bowl of egg drop soup — that silky texture, the warmth, and the delicate flavor that somehow feels like a hug from the inside out. This version takes the classic comfort food to a new level of nourishment, designed especially with women’s health and digestion in mind.
Made with chicken thighs (I love dark meat) and home-made bone broth, it’s full of protein, collagen, and essential minerals that support hormonal balance, gut integrity, and overall vitality. The best part? It’s incredibly easy to make, light on the stomach, and satisfying in every season — from cold winter days to busy summer evenings when you want something quick, clean, and comforting.
Why This Soup Is So Good for You?
1. Protein for Hormone and Muscle Health Eggs and chicken make this soup a complete source of high-quality protein. Protein isn’t just for muscles — it’s a foundation for hormone production, neurotransmitter balance, organ repair, and stable blood sugar. For women, maintaining steady protein intake supports metabolism, energy levels, and a calm mood throughout the day.
2. Bone Broth for Digestion, Collagen, and Immunity
Cooking the soup with bone-in chicken thighs infuses it with natural collagen, gelatin, and amino acids like glycine and proline — all essential for gut repair, skin elasticity, and joint health. Bone broth also helps strengthen the intestinal lining and soothe inflammation, making it an ideal base for anyone dealing with digestive discomfort or bloating.
3. Gentle on Digestion, Yet Deeply Satisfying Egg drop soup is one of the easiest meals to digest — it’s warm, hydrating, and nourishing without feeling heavy. The ginger and green onions stimulate digestion and circulation, while the light tapioca-thickened broth provides a comforting texture that feels both soothing and restorative.
4. Hormone Support Through Nutrient Density This soup delivers a beautiful balance of nutrients: healthy fats, quality protein, and trace minerals like zinc, selenium, and magnesium — all vital for hormonal harmony. Selenium (found in eggs and chicken) supports thyroid function, while zinc plays a key role in progesterone and estrogen metabolism.
5. Perfect in Every Season Whether you enjoy it steaming hot on a chilly day or slightly cooled on a warm afternoon, egg drop soup fits any mood or season. It’s ideal for busy women, new mothers, or anyone seeking nourishment without the stress of complex cooking. You can make it ahead, store it in the fridge, and enjoy it as a quick meal that always feels homemade and healing.
This soup proves that healing food doesn’t need to be complicated. With just a few simple ingredients — eggs, chicken, ginger, and broth — you create a bowl full of comfort, vitality, and support for your hormones, skin, and digestion.
It’s the kind of recipe that feels timeless: grounding, feminine, and restorative. A reminder that wellness begins in the gut, with warm, nourishing meals made from real ingredients and a touch of intention.
RECIPE
Ingredients
1000 g chicken thighs, bone-in and skin-on
4 green onions, chopped (separate white and green parts)
25 g fresh ginger, thinly sliced
4 cups good quality chicken broth (mine is homemade from chicken feet and turkey tails)
4 cups water
2 Tbsp gluten-free soy sauce
1 Tbsp toasted sesame oil
2 Tbsp cooking oil/fat of choice
1 tsp salt
4–5 eggs, beaten
Thickener (slurry):
2 Tbsp tapioca starch (or corn starch)
¼ tsp black pepper
¼ tsp turmeric powder
3 Tbsp water
Instructions
Prepare the chicken: Rinse the chicken thighs and pat them dry. In a large pot, heat the cooking oil over medium heat. Add the chicken thighs, skin side down, and sear for about 8 minutes per side until golden.
Build the broth: Add the white parts of the green onions, sliced ginger, broth, soy sauce, sesame oil and salt. Simmer uncovered for 30 minutes to cook the chicken and allow the flavors to deepen.
Prepare the thickener and eggs: While the soup simmers, make a slurry by mixing tapioca starch, black pepper, turmeric, and water in a small bowl. In another bowl, beat the eggs lightly.
Shred the chicken: After 30 minutes, remove the chicken and let it cool slightly. Turn off the heat. Once cool enough to handle, remove the skin and bones, and shred the meat into thin strips.
Finish the soup: Bring the soup back to a gentle simmer. Stir in the slurry (mix it again before using) and cook for 2–3 minutes until slightly thickened. Taste the soup and adjust salt if needed.
Add the eggs: Slowly drizzle the beaten eggs into the hot soup. Let them set for about 10 seconds without stirring, then gently stir to create delicate egg ribbons.
Combine and serve: Return the shredded chicken to the pot, add the green parts of the onions, and stir to combine. Serve hot — comforting, nourishing, and full of flavor.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana