Chicken Veggie Egg Drop Soup


Sorry for the delay on this post!  This is a SUPER easy soup that is oh so yummy.  I like it for a warm lunch, heated up for breakfast or even for dinner.  The best is to use chicken stock that is homemade or I buy it from our local farmers market.  If you can’t do that try to get free range chicken stock/broth from trader joes or the grocery store.


  • 2 large carrots, sliced thinly
  • 1-2 stalks of celery sliced thinly
  • 2 quarts of chicken broth/stock
  • 2 chicken breasts grilled or cooked ahead of time and sliced into chunks
  • 2 free range eggs
  • 5 large mushrooms sliced thinly
  • green onions sliced thinly for top
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • pepper to taste


  1. Add broth to a large pot and begin cooking on medium
  2. Slice up the veggies and add carrots and celery to pot
  3. Cook for about 5 minutes
  4. Add mushrooms, cook for a few minutes
  5. Add chicken and cook until boiling
  6. Once boiling whisk eggs together in a separate bowl and then slowly pour into soup mixing continuously.
  7. Turn off soup and serve with sprinkling the green onions on top.