• 4 chicken, thighs, skin-on, bone-in
  • 8 c. chicken broth
  • 1 piece ginger, peeled and sliced in half
  • 3 garlic cloves, peeled and smashed
  • Pinch of red pepper flakes
  • 4 oz. mushrooms, shitake, diced
  • 3 green onions, sliced, tops included
  • 2 T. tamari or soy sauce
  • 2 T. Mirin
  • 2 T. rice vinegar
  • 2 eggs, large, beaten with a fork
  • Salt and pepper to taste

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

  1. Place chicken thighs, chicken broth, ginger, garlic and red pepper flakes in a slow cooker on High for 3 1/2 – 4 hours, or on Low for 6 to 8 hours.
  2. Remove thighs, cool and shred the meat, discarding skin, bones, etc.
  3. Remove garlic and ginger pieces.
  4. Add all ingredients EXCEPT eggs, salt and pepper and cook for another 2 hours on Low.
  5. Stir soup in a circular fashion and slowly stream in eggs.

NOTE: Mirin is actually is a sweet rice wine, and you can substitute by dissolving 1/4 tsp. of sugar to 1/4 cup white wine or sherry to get your 2 T. of Mirin. Discard excess!

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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