Chicken Bacon Egg Drop Soup

Chicken Bacon Egg Drop Soup

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: german
Servings: 6 servings


  • 2 large chicken breast
  • 1 large carrot chopped
  • 3 stalks celery chopped
  • 1 large onion chopped
  • 2 tbsp chopped garlic
  • 2 litres chicken broth
  • 1/2 lb bacon diced
  • olive oil
  • pepper
  • 1-2 tbsp lemon juice
  • 1-2 tbsp minced ginger
  • 3 large egg


  • heat a large soup pot on medium high, add the bacon and cook til crisp. Remove and set aside
  • Add some olive oil to the pot, add the chicken and brown on all sides 5 – 8 minutes. Remove and set aside
  • Add the celery, onion, garlic and ginger to the pot and cook til soft and fragrant- about 4-5 minutes.
  • Add 1 tbsp lemon juice and scrape up all the brown bits from the bottom of the pan.
  • Stir the carrots into the pot, return the chicken and cover with the stock. Add peppe and bring to a boil, then reduce to medium low, cover and cook at least 20-30 minutes. Stirring occasionally.
  • Remove the chicken from the pot, shred it and return it with the bacon. Adjust seasoning with pepper and lemon juice as needed and cook covered another 10 minutes or so.
  • Whisk the eggs together in a mixing bowl then slowly stir them into the pot.