• 3 Boneless, Skinless Chicken Thighs
  • 8 c. Chicken Broth
  • 1/2 tsp. Minced Fresh Ginger
  • 1 tsp. Minced Garlic
  • 4 oz. Mushrooms, finely chopped
  • 3 Green Onions, sliced
  • 2 T. Coconut Aminos or Tamari
  • 3 T. Rice Vinegar
  • 3 Eggs + 1 Egg Yolk at room temperature
  • Salt & Pepper, to taste

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I love the blend of flavors in this delicious Slow Cooker Egg Drop Soup. YUMMY!

  1. Place chicken, broth, onion, ginger and seasonings in a 6-Quart Slow Cooker.
  2. Cover and cook on High for 4 hours, or on Low for 6 hours.
  3. Remove chicken and shred.  Set aside and keep warm.
  4. Stir in remaining ingredients EXCEPT eggs.
  5. Cover and cook for another 30 minutes on Low.
  6. While soup is cooking, briskly whisk eggs in a small bowl.
  7. Whisk soup while very slowly pouring in the eggs.
  8. Cover – DO NOT STIR for 15 minutes.
  9. To serve, place about 1/4 c. shredded chicken in a bowl and top with egg drop soup.

Serve and garnished with cooked rice and additional green onions, if desired.

Happy Crocking!

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Slow Cooker Egg Drop Soup - Nutrition

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