I built my Keto Egg Drop Soup around scratch-made Chinese chicken bone broth and featherlike egg ribbons, and I explain why Bone Broth Soup is the essential starting point.

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I never expected a Keto Egg Drop Soup to make me pause, but this one did. I brew a deeply flavored Chinese bone broth from chicken bones and carcass pieces and then watch simple eggs turn into fluffy, silken ribbons that somehow feel both light and wildly satisfying.

This Bone Broth Soup is not your takeout knockoff, its got that slow simmer depth but ready way faster than you think. I call it Egg Drop Soup on my quick dinner nights, and people always ask what the secret is even though there really isnt one.

Try it when you want something unexpected.

Ingredients

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Rich collagen and protein from slow simmered bones, great for gut and joints
Soft ribbons of egg add protein, silkiness and a light savory mouthfeel
Adds umami and salt for depth, use low sodium if you’re watching
Brings a bright tang that cuts richness, subtle sourness without sweetness
Warm slightly spicy ginger aids digestion and lifts the broth flavor
Garlic gives savory aromatic depth, small amounts boost taste without dominating
A little toasted sesame oil finishes the soup with nutty aroma and richness
Fresh scallions add mild onion brightness and a tiny crunchy garnish

Ingredient Quantities

2.5 to 3 lb (1.1 to 1.4 kg) chicken bones and carcass pieces, backs necks wings (for the broth)

10 cups cold water (for the broth)

1 small yellow onion, halved (for the broth)

2 medium carrots, roughly chopped (for the broth)

2 stalks celery, roughly chopped (for the broth)

3 slices fresh ginger, about 1 inch total (for the broth)

3 cloves garlic, smashed (for the broth)

2 tbsp rice vinegar (for the broth, helps extract minerals)

1 tsp whole black peppercorns (for the broth)

2 bay leaves (for the broth)

1 tsp kosher or sea salt (for the broth)

6 cups strained homemade Chinese chicken bone broth, hot (about 1.4 L)

3 large eggs, lightly beaten

2 tbsp low sodium tamari or soy sauce

1 tsp toasted sesame oil

1/8 tsp xanthan gum, optional for slight thickening

2 scallions, thinly sliced (green parts for garnish)

1/4 tsp ground white pepper

1/2 tsp fine sea salt, or to taste

How to Make this

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1. Put
2.5 to 3 lb chicken bones and carcass pieces into a large stockpot with 10 cups cold water; add the halved yellow onion, chopped carrots, chopped celery, 3 slices ginger, 3 smashed garlic cloves, 2 tbsp rice vinegar, 1 tsp whole black peppercorns, 2 bay leaves and 1 tsp kosher or sea salt. Bring to a boil, skim any foam, then lower to the gentlest simmer you can and cook 6 to 8 hours, skimming every so often.

2. After simmering, strain the broth through a fine mesh sieve into a clean pot or bowl, discard solids, and skim excess fat if you want a cleaner soup. Measure out 6 cups of the hot strained homemade Chinese chicken bone broth for the soup; save extra broth for later.

3. Put the 6 cups hot broth into a medium pot and bring to a gentle simmer. Stir in 2 tbsp low sodium tamari or soy sauce, 1 tsp toasted sesame oil and 1/4 tsp ground white pepper. Taste and add about 1/2 tsp fine sea salt or adjust to your liking.

4. If you want a slight thickening without cornstarch, dissolve 1/8 tsp xanthan gum in 1 tbsp cold water by whisking until smooth, then sprinkle it into the simmering broth while whisking; let it bloom for a minute. This is optional so skip it if you prefer thinner soup.

5. Lightly beat 3 large eggs in a bowl until yolks and whites are combined, don’t overbeat though.

6. Get the broth back to a slow, steady simmer. Use a spoon to create a gentle whirlpool in the pot, then slowly pour the beaten eggs in a thin stream while stirring the broth in one direction to form fluffy ribbons. If you want extra small ribbons, pour thinner and stir faster; for bigger ribbons pour slower.

7. Remove the pot from the heat as soon as the eggs set into ribbons, let the soup rest 30 seconds so the eggs finish cooking but stay tender.

8. Ladle the soup into bowls, sprinkle with thinly sliced scallion green parts and a tiny extra pinch of white pepper if you like. Serve immediately, it’s best hot.

Equipment Needed

1. Large stockpot (6 to 8 qt), for simmering the bones
2. Medium pot or saucepan (2 to 3 qt), for making the final soup
3. Fine mesh sieve or chinois, to strain the broth cleanly
4. Chef’s knife, for chopping veggies and cutting carcass pieces
5. Cutting board, sturdy enough for bones and veg
6. Slotted spoon or skimmer, to remove foam and solids while simmering
7. Whisk (or small fork), for dissolving xanthan and beating the eggs
8. Ladle and heatproof bowls, for serving the soup, plus a small bowl to beat the eggs in

dont forget a pair of tongs or kitchen shears can be handy for handling bones.

FAQ

Can I use store bought chicken broth instead of homemade bone broth?

Yes, you can, just pick a low sodium, high quality chicken broth or store bought bone broth so it still has body. Taste and adjust salt and tamari at the end because store broths vary a lot.

Do I have to use xanthan gum to thicken it?

No, xanthan is totally optional. 1/8 tsp gives a slight silky body without cornstarch, but if you skip it the soup will still be classic, delicate egg drop texture.

How do I get thin silky egg ribbons and not big clumps?

Bring broth to a gentle simmer then lower heat so it is just steaming. Pour the beaten eggs in a thin stream while stirring the broth steadily in one direction with a fork or chopstick. Don’t dump the eggs fast and don’t stop stirring until the ribbons form.

Can I make this ahead or freeze it?

Make the bone broth ahead and freeze it for months. The finished soup is best fresh after adding eggs, but you can store strained broth or soup without eggs in the fridge 3 to 4 days. Reheat and add fresh beaten eggs when ready to eat.

Is this soup really keto friendly?

Yes, it’s low carb because there is no cornstarch. Carrots used for the broth get strained out so they add hardly any carbs. Use tamari for a gluten free, low carb option.

Can I add shredded chicken or veggies to make it heartier?

Absolutely, add warmed shredded chicken after the broth is hot and before the eggs, or stir in thinly sliced greens at the end for color. Just heat through gently so the egg ribbons still form nicely.

Keto Egg Drop Soup (healthy, Easy, Flavorful, No Cornstarch) Recipe Substitutions and Variations

Chicken bone broth: Use 6 cups low-sodium store-bought bone broth or strained rotisserie chicken stock if you dont have homemade bones. It wont be as gelatinous but still makes a rich base; taste and cut back on salt as needed.
Tamari or soy sauce: Swap with coconut aminos for a soy-free, lower-sodium alternative. It’s a bit sweeter so use slightly less then adjust to taste.
Xanthan gum (optional): Replace with 1/4 tsp powdered gelatin. Sprinkle the gelatin over 1 tbsp cold water, let it bloom 2–3 minutes then stir into the hot broth to dissolve. Or just skip it, the soup is fine a little thinner.
Toasted sesame oil: If you want that toasty aroma try 1/2 tsp toasted walnut oil or a neutral oil plus 1/4 tsp toasted sesame seeds added at the end. Adds nutty flavor without overpowering the soup.

Pro Tips

1) Roast the bones if you can, it really makes a difference. Pop them in a hot oven for 30 to 40 minutes till they brown, then use them for the broth—you’ll get deeper color and more savory flavor without any extra fuss.

2) Keep the simmer as low as possible, don’t let it roll. Rapid boiling makes the broth cloudy and greasy, so set a timer to check every 30–45 minutes and skim the surface when needed, otherwise it gets messy.

3) Chill a cup of finished stock in the fridge to see if it set, that tells you how gelatinous and nutritious it is. If you want a cleaner soup, refrigerate the whole batch until the fat firms up and lift it off with a spoon, or use a fat separator—either way, the texture is much better.

4) For perfect egg ribbons, strain the beaten eggs through a fine mesh first and pour in a very thin stream while stirring one way only. If you want teeny ribbons pour extra slow and stir faster; for big ribbons do the opposite. And never boil the eggs or they’ll go rubbery, remove from heat as soon as they set.