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Egg Drop Soup ~ Five Minute Lunch Idea

A delicious and easy soup for lunch or breakfast. Using homemade broth makes all the difference! Recipe link above. If making for more than one person, use one egg for every cup and a half of broth simple double or triple the recipe.

Course Soup
Cuisine Asian
Keyword easy lunch recipe, light recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Author Linda Spiker


  • 1 1/2 cups chicken stock (see my link above for homemade)
  • 1 egg (you can use two if you want the soup thicker and more filling)
  • 1 T sliced green onions (or baby kale)
  • 3 avocado slices (optional, but encouraged!)


  1. Place broth in a small pot on high heat, bring to a boil.
  2. While broth is heating, slice onions. Add onions to broth.
  3. Slice avocado.
  4. Crack an egg into a small bowl, use a fork to break yolk and mix egg just a little.
  5. When broth boils, turn down to a simmer, gently pour egg into broth while stirring.
  6. Wait 60 seconds turn off heat. Pour into a bowl, add avocado. Serve.