To make egg drop soup, a simple chicken broth is prepared and brought to a boil. Beaten eggs are then added to the the broth, creating long, silky ribbons of cooked egg in the soup. If you plan on preparing a large batch to freeze, hold the eggs. Eggs in soup become rubbery and inedible. Instead, it’s best to freeze the broth and thaw it out, adding fresh eggs during the reheating process.
Things You'll Need
Allow the prepared egg drop soup base to cool completely.
Pour the soup into plastic freezer containers in even amounts. Use smaller serving size containers so you only thaw out what you need.
Label the container and place in the freezer. The frozen broth should last for two to three months in the freezer.
Thaw out the soup and reheat in a saucepan when you are ready to eat. Add freshly beaten eggs to the soup as normal and serve hot.
References and ResourcesSimply Recipes; Egg Drop Soup; Garrett McCord; May 2009
Food Network: Asian Egg Drop Soup