Egg Drop Soup

This is a great recipe for a quick and easy lunch, especially if you make your broth ahead of time and freeze it and the meat.  One package of our inexpensive chicken frames is all that is needed to make this dish.  We add the meat back into the soup to make it more filling.  Add a fresh side salad or humus wrap for a delicious meal.


  • 1 package chicken frames
  • water
  • 1/4 teaspoon ground ginger
  • 4-6 tablespoons chopped fresh chives
  • mineral salt to taste
  • 2 eggs
  • 2 egg yolks
  • thin sliced carrot (optional)


  1. Place chicken frames into stock pot and cover with water.  Bring water to a boil, then reduce to a simmer for 2-3 hours until stock is consistency you prefer.  Cover with a lid and vent slightly.
  2. Remove frames from stock pot and let cool in 13×9 pan.  Stir the salt, ginger, chives and carrot (if desired) into the chicken broth, and bring to a rolling boil.
  3. While mixture is coming to a boil, remove meat from chicken frames and set aside.  This may take 10-15 minutes, and it is easiest to use your fingers.  One package of chicken frames should yield 1-1.5lbs of meat if you are diligent in removing all of it.
  4. In a small bowl, whisk the eggs and egg yolks together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the meat if desired and serve hot.
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