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Nidhi's Keto Kitchen: Egg Drop Soup with Chicken (Phase 4)

Updated: Oct 28, 2019

(bestrecipebox, 2019)

Serves 4

Prep time 15 mins


  • Eggs 3 whole whisked

  • Chicken 7 oz (one chicken breast) cut into 1 cm cubes

  • Sweet peas 2 tbsp

  • Carrot 1 small cut into 1 cm cubes

  • Cabbage ½ cup cut into 1 cm cubes

  • Spring onion 2 cut into thin slices, separate the whites and greens

  • Ginger julienne ½ tbsp

  • Garlic 1 tsp finely chopped

  • Butter ½ tsp

  • Chicken stock 32 oz

  • Water 2 cups

  • Salt 1.5 tsp

  • Black pepper powder ½ tsp

  • Soy Sauce 1 tbsp


  1. In a deep pan add butter and add garlic and then spring whites, cabbage and then add chicken stock and water.

  2. When the chicken stock is almost boiling add soy sauce salt, black pepper powder, carrot, ginger julienne and peas.

  3. When it starts boiling add chicken and cook for 3 mins, keep stirring so the chicken cubes do not stick together.

  4. Add beaten eggs with a tablespoon, one spoon at a time. Stir lightly and not so frequent as we don’t want to break the noodles made by dropping egg. Taste for salt and soy sauce and adjust accordingly.

  5. In the serving bowl add spring greens and pour the hot soup on it. Enjoy it hot.


If you want to thicken the soup you can add 1 tbsp of cornflour mixed in water (add it before adding chicken).

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