Whitney’s Egg Flower Soup

Soup Recipes

This is one of my favorite dishes to make because it is healthy and hearty. In addition, it can be made in less than 30 minutes from start to finish!
I love that the ingredients are fairly inexpensive as well. You’ll only need eggs, chicken broth, mushrooms, onion and fresh chives for this meal. And if you don’t have these ingredients on hand but want a quick fix then frozen vegetables will work nicely too! Honestly though I would recommend using fresh vegetables whenever possible so they retain their natural flavor! The great thing about this Whitney’s Egg Flower Soup is that it’s been around since

prep: 10 mins, cook: 5 mins, total: 15 mins, Servings: 2, Yield: 2 servings


1 egg, beaten

white pepper to taste

2 cups chicken broth

2 tablespoons peas

1 green onion, chopped

2 dashes sesame oil


Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Nutrition Facts:

Per Serving: 71 calories; protein 4.8g; carbohydrates 3.4g; fat 4g; cholesterol 98mg; sodium 1006.8mg.

Scroll to Top