Looking for a cozy, nourishing meal? This elevated egg drop soup recipe combines protein-packed chickpeas, hearty kale, and delicate egg ribbons in a flavorful broth. With a touch of turmeric and ginger for extra warmth, plus a bit of pasta to make it a full meal, this soup is as satisfying as it is easy to make.
Why I Love This Recipe
Egg drop soup is a classic comfort dish, but I wanted to take it a step further by making it heartier and more nutritious. By adding chickpeas for plant-based protein, kale for greens, and pasta for extra substance, this recipe transforms a simple soup into a complete meal. Plus, the turmeric and ginger not only add a rich depth of flavor but also provide anti-inflammatory benefits, perfect for boosting your immune system.
If you love traditional egg drop soup, this upgraded version is sure to become a favorite. It’s quick, easy, and requires minimal ingredients, making it ideal for busy weeknights!
Ingredients You’ll Need
- 6 cups chicken or vegetable broth – A flavorful base for the soup.
- 2 cups water – Helps balance the richness of the broth.
- ½ teaspoon turmeric – Adds warmth, color, and anti-inflammatory benefits.
- ½ teaspoon ground ginger – Enhances the savory depth of the soup.
- 1 can (15 oz) chickpeas, drained and rinsed – A great source of protein and fiber.
- 4 green onions, chopped – For a mild, fresh onion flavor.
- 1 ½ cups dried pasta – Any small pasta works (orzo, ditalini, or acini de pepe).
- 3 cups chopped kale -A nutritious leafy green that adds texture.
- Juice of ½ a lemon – Brightens up the flavors.
- 4 eggs, lightly beaten – The star ingredient that creates delicate ribbons in the broth.
- ½ cup grated Parmesan cheese (optional) – Adds creaminess and a savory touch.
- Salt and black pepper, to taste
How to Make Egg Drop Soup
1. Heat the Broth
In a large pot, bring the broth and water to a boil over medium heat. Stir in the turmeric, ginger, green onions, and chickpeas.
2. Cook the Pasta & Kale
Add the dried pasta and cook it for half the recommended cooking time (about 5 minutes). Then, stir in the chopped kale and let it cook for another 2 minutes.
3. Add the Egg Ribbons
Turn the heat to low. Slowly pour the beaten eggs into the soup while stirring continuously to create those delicate egg ribbons. Let the soup cook for another 2 minutes.
4. Finish & Serve
Turn off the heat and stir in the lemon juice and Parmesan cheese (if using). Season with salt and pepper to taste. Serve immediately and enjoy!
Substitutions & Variations
- Want it spicy? Add a pinch of red pepper flakes or a drizzle of chili oil.
- No chickpeas? Swap them for white beans or leave them out for a more traditional soup.
- Make it gluten-free: Use gluten-free pasta or swap pasta for spiralized zucchini.
- Looking for extra protein? Stir in shredded chicken or tofu.
Tips for Perfect Egg Drop Soup
Stir the broth slowly – This ensures delicate egg ribbons rather than clumps.
Use high-quality broth – Since the broth is the base of the soup, opt for homemade or a rich store-bought variety.
Don’t overcook the eggs – Once they set, turn off the heat to keep them tender.
How to Store & Make Ahead
Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- The pasta may absorb liquid over time, so add a splash of broth when reheating.
Freezing Instructions
- If planning to freeze, leave out the eggs and pasta and add them fresh when reheating.
- Freeze in individual portions for easy meals later.
Other Soup and Stew Recipes You’ll Love
- Sausage Goulash Recipe
- Spiced Carrot and Ginger Soup
- Small Batch Beef Stew
- Spiced Butternut Squash and Pear Soup
- Carrot Celery and Ginger Soup
FAQ
Final Thoughts
This easy, nutritious egg drop soup is the ultimate cozy comfort food with a healthy twist! Whether you’re looking for a quick lunch or a soothing meal on a cold day, this recipe delivers big flavor with minimal effort. Try it out and let me know what you think!
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Egg Drop Soup with Chickpeas, Kale & Pasta
This elevated egg drop soup recipe combines protein-packed chickpeas, hearty kale, and delicate egg ribbons in a flavorful broth. With a touch of turmeric and ginger for extra warmth, plus a bit of pasta to make it a full meal, this soup is as satisfying as it is easy to make.
Ingredients
- 6 cups chicken or vegetable broth
- 2 cups water
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 green onions, chopped
- 1 1/2 cups dried pasta
- 3 cups chopped kale
- Juice of 1/2 a lemon
- 4 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
Instructions
- In a large pot, bring the broth and water to a boil. Stir in the green onions, chickpeas, turmeric, and ground ginger.
- Add the dried pasta and cook for half of its required cooking time (about 5 minutes).
- Stir in the chopped kale and cook for an additional 2 minutes.
- Slowly pour the beaten eggs into the soup while stirring continuously to create delicate egg ribbons. Let the soup cook for another 2 minutes.
- Turn off the heat and stir in the lemon juice and Parmesan cheese (if using). Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Stir the broth slowly – This ensures delicate egg ribbons rather than clumps.
Use high-quality broth – Since the broth is the base of the soup, opt for homemade or a rich store-bought variety.
Don’t overcook the eggs – Once they set, turn off the heat to keep them tender.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 476Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 258mgSodium: 498mgCarbohydrates: 22gFiber: 2gSugar: 7gProtein: 42g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
