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Healthy Chicken Soup Recipe

A warming bowl of chicken soup is just the thing you want to get through chilly winters.

chicken soup
chicken soup
A warming bowl of chicken soup is just the thing you want to get through chilly winters. This egg drop chicken soup is full of that warmth and nutrients. If you used to roam around in the city to find that one perfect chicken soup, then don’t! as I am about to give you the secret of a simple and basic chicken soup that you would not want to miss.
It starts with the basic boiling of the broth with chicken and carrot along with seasonings then the shredded chicken is added to the soup. The egg is added to the soup, not till the last moment. Serve this soup immediately and do not leave it out for more than 2 hours.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 1 Egg
  • 2 tbsp Cornflour
  • 1/3 cup Water

For Soup

  • 4 cup Water
  • 250 g Chicken Breast
  • 1/3 cup Carrot
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 2 tsp Soy Sauce
  • 2 tsp Chili Sauce
  • 1 tbsp Tomato Ketchup
  • 1 tbsp Lemon Juice
  • 2 tbsp Green Onions
  • Salt (to Taste)
Nutrition Facts
Chicken Soup Recipe
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 108mg36%
Sodium 474mg21%
Potassium 425mg12%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 2550IU51%
Vitamin C 5mg6%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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Beat and Whisk the Eggs:

  • Beat egg in one bowl and whisk cornflour with 1/3 cup water in another. Keep them aside for a while.
    1 Egg, 2 tbsp Cornflour, 1/3 cup Water

Cooking the Broth:

  • Now place a large stockpot over medium heat and add chicken, 4 cups water, carrot, ginger-garlic paste, salt, black pepper, and olive oil. Cover the chicken and cook for 15 minutes on low heat.
    4 cup Water, 250 g Chicken Breast, 1/3 cup Carrot, 1 tsp Ginger Garlic Paste, 1 tsp Black Pepper, 1 tbsp Olive Oil, Salt
  • Remove the lid and transfer the chicken to the cutting board then shred it using two forks. Return the shredded chicken to the soup in the pot.
  • Stir in soy sauce, tomato ketchup and chili sauce then stir and cook for 1 minute on medium heat. Gradually whisk in cornflour liquid and continue stirring the soup until it thickens.
    2 tsp Soy Sauce, 1 tbsp Tomato Ketchup, 2 tsp Chili Sauce

Pour the eggs slowly into the hot broth:

  • Pour the beaten egg into the soup gradually and continuously mix it for 1 minute. Then add lemon juice and green onions.
    1 tbsp Lemon Juice, 2 tbsp Green Onions

Garnish and serve:

  • Mix well and serve warm



  • 1. Always cook this soup in accordance with the serving size, since you cannot store a floured soup keeping its original consistency.
  • Add variety to its flavors by using corn or other side vegetables as you desire.
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