• 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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Egg Drop Soup - Nutrition

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