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Egg Drop Soup

Even though summer is fast approaching and it is finally getting warm, I still love to eat soup. There is just something special about curling up with a bowl of soup that I don’t want to have to give up. Not only that, soup is a secret weapon for me when I am trying to lose weight. A bowl of low point soup before a meal or as a snack keeps me on track. This recipe for egg drop soup is a delicious, summer soup and a great alternative to traditional veggie soups many of us are used to on Weight Watchers. It is incredibly simple to make and only gets better the next day.

Egg Drop Soup
Servings: 8
Serving Size: 1 cup
Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein
Weight Watchers® PointsPlus®: 1 *


  • 1 tsp vegetable oil
  • 2 inches fresh ginger, grated
  • 1 clove garlic, minced
  • 4 oz fresh mushrooms, I used straw
  • 1/2 bunch green onions
  • 8 cups chicken broth
  • 1 Tbsp corn starch
  • 1 Tbsp soy sauce
  • 2 large eggs
  • 2 cups fresh baby spinach


  1. Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.
  2. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.
  3. While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.
  4. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.
  5. Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.
  6. Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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10 Response to Egg Drop Soup

  1. Jenny on May 31, 2012

    Do think kale would be good instead of spinach?

    • Kristen on May 31, 2012

      I think that would work great.

  2. Sandra on May 31, 2012

    How long can you keep left overs in the fridge? Have you ever put in the freezer?

    • Kristen on May 31, 2012

      Honestly this is my first time making it so I am not quite sure yet. My best guess is that it is good for 3-5 days in the fridge and would probably freeze great.

  3. [email protected] on May 31, 2012

    In answer to the question regarding how long to keeps the soup. My nutrionist advised me that no food should be kept over 18 hours. Apparently it triggers a histamine reaction, so I prefer to freeze mine in 1 cup servings or 2 cup servings.

    • Kristen on May 31, 2012

      That’s really interesting. I have never heard that before and definitely keep food over 18 hours, and given my allergies will definitely be something I will keep in mind. Freezing them should definitely work in this case.

  4. Jackie on January 9, 2013

    Note on how to make this a vegetarian dish: use chicken style broth or vegetable broth rather than chicken broth that is made from chicken.

  5. Anna on May 25, 2014

    Silly question… When you say to scramble the egg you mean to just whisk it (not cook it), right? I know it will cook in the soup anyway it just changes the texture. Thanks!

    And I totally agree that soups are a great way to curb silly urges to eat or overeat. That’s why I make them so much!

    • Kristen on May 26, 2014

      Yes! Just whisk it in. Not a silly question at all.

  6. Fran on March 17, 2015

    Has anyone ever used Eggbeaters instead of eggs?


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