By: Heather Robertson
As winter’s chill settles over Montgomery County, our Head Chef, John Alton, shares his comforting recipe for homemade egg drop soup. This soul-warming dish combines the richness of homemade chicken stock with delicate egg ribbons and aromatic seasonings – perfect for those cold Texas evenings.
From Our Kitchen to Yours
At Meals on Wheels Montgomery County, we believe in the power of a warm, nurturing meal. While we deliver this comfort daily to our seniors, Chef John wanted to share this special recipe with our community. This restaurant-quality egg drop soup brings together traditional Asian flavors with classic cooking techniques.
Chef's Notes
“The key to perfect egg drop soup lies in two crucial steps,” Chef John explains. First, create a rich, flavorful homemade stock, and second, achieve those beautiful egg ribbons. Take your time with the egg-pouring technique—it gives this soup its signature appearance.”
The Recipe
For the Homemade Chicken Stock:
– 7lb whole chicken
– 1-gallon water
– 1 large, diced stalk of celery
– 3 diced jumbo carrots
– 3 bay leaves
– 2 large diced yellow onions
– 1/2 head garlic, peeled
– 1 TBSP salt
For the Soup:
– 2 quarts homemade chicken stock
– 4 large eggs
– 1 finely diced scallion
– 1/2 head minced garlic
– 1 bundle of chopped green onions
– 1 tsp sesame oil
– 2 TBSP cornstarch
– 2 cups of water
– 1.5 tsp white pepper
– 1.5 tsp garlic powder
– 1 tsp turmeric
– 1/2 TBSP salt
Instructions
- Prepare the Stock:
– Place whole chicken (minus neck and gizzards) in a stock pot
– Add vegetables, bay leaves, garlic, and salt
– Cover with water and bring to a boil
– Simmer until chicken reaches 165°F (about 1-1.25 hours) - Make the Soup Base:
– Strain stock and reduce to 2 quarts if needed
– Sweat scallions and garlic until translucent
– Add to stock with seasonings
– Create and add cornstarch slurry - Create the Egg Ribbons:
– Whisk eggs until smooth
– Pour slowly into soup in a steady stream while stirring
– Finish with sesame oil and green onions
Chef's Tip
Don’t let that flavorful chicken go to waste! Chef John suggests using cooked chicken for various dishes, such as chicken salad, tacos, or buffalo chicken chili.
A Note from Our Kitchen
This recipe exemplifies what we do at MOWMC – creating nourishing, comforting meals with care and attention to detail. While we serve our seniors daily, we hope this recipe brings some of that same comfort to your home during these chilly winter months.