Made with reduced-sodium chicken broth, fluffy egg ribbons, and a peppery bite of arugula, it’s a low-calorie, gluten-free meal that’s perfect for a quick and satisfying starter. It's a naturally light soup that comes together in under 15 minutes.
Discover more nourishing options in our Best Soups for a Heart Healthy Diet.
This soup is a high-protein, low-calorie meal that supports heart health. It uses nutrient-dense ingredients like arugula and chickpeas for fiber and vitamins, while avoiding common thickeners like cornstarch for a naturally light and wholesome dish.
Yes, this version of egg drop soup is designed to be very healthy. It's low in calories and sodium, high in protein, and uses nutrient-rich greens like arugula. Because it contains no cornstarch, it's also gluten-free and keto-friendly.
The secret to great flavor is using a high-quality broth as your base. Enhancing the soup with fresh aromatics like garlic and scallions also makes a big difference. For an extra flavor boost, try adding a dash of toasted sesame oil or a pinch of white pepper just before serving.
This recipe is designed as a lighter, broth-based soup that doesn't require a thickener. The lightly beaten eggs create silky ribbons that add texture and body to the soup naturally.
For more recipe inspiration, check out all our heart-healthy main dishes.
Recipe yields 6 servings
In a large saucepan, combine broth, water, chickpeas, scallion whites, garlic and nutmeg; cover and bring to a boil over high heat. Uncover and boil for 3 minutes.
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to simmer. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Serve immediately with Parmesan.
This soup is best prepared on the stovetop to ensure gentle, even cooking of the egg ribbons.
This recipe is already low-carb, but you can omit the chickpeas to reduce the carbohydrate count even further.
Simply swap the reduced-sodium chicken broth with a high-quality, flavorful vegetable broth.
For a more restaurant-style taste, stir in a teaspoon of toasted sesame oil, a pinch of white pepper, or a few drops of tamari (or soy sauce if not gluten-free) at the end.