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Egg drop soup was something I used to eat when I was sick (since the traditional chicken noodle soup isn’t as easy to come by gluten free). Otherwise I didn’t usually order it. Not that I didn’t like it. I just didn’t think it was anything special.

But throw cabbage into the mix and it’s a whole different story.

Cabbage is something I really love. It took many years to figure this out though. I remember, as a kid, watching my mom boil cabbage and eating it like it was a cake (aka, like it was delicious). And I thought she was crazy. Well, now I am a mom and I must be crazy too – because I’m always looking for excuses to eat cabbage!

This soup is light, flavorful, and really ‘hits the spot’ for me. When I was young, probably about the time I was convulsing while my mom was eating her cabbage, I would go to a bowl of chicken flavored ramen soup as a go-to hit the spot. Well, I can say (with thanks!) that now I convulse at the idea of ramen noodles.

The picture is a bit fuzzy, unfortunately. I took it later in the day and through my camera’s screen it looked fine. But by the time I got it downloaded onto my computer I had eaten all the soup… So yeah, no re-do’s. Hope it gets the idea across though!

Cabbage Egg-Drop Soup (GF, DF, & SF)


2 lbs cabbage (approximately 2 small heads)
10-15 small baby bella mushrooms, washed and de-stemmed
10 cups chicken broth (I made mine previously from boiling chicken bones)
9 eggs, whisked with 1/2 cup filtered water


In a large stock pot, heat the 10 cups of chicken broth until it comes to a boil.

At the same time, run your heads of cabbage through a mandolin slicer so that the cabbage is finely shredded. If you don’t have a mandolin slicer or can’t get the cabbage finely shredded, it’s not a big deal. I prefer it that way because of the overall texture of the soup, but it has no effect on deliciousness ;) Also, dice the baby bella mushrooms. Once the cabbage and mushrooms have been cut, add them to the stockpot. I did this as I worked so everything ended up going in at a slightly different time. You could do this step all ahead of time though too. Once the broth is boiling with the cabbage & mushrooms added, cook for 20 minutes, or until the cabbage becomes clear.

In a medium bowl, whisk the 9 eggs until ‘scrambled’ and then continue to whisk while adding the water. Slowly pour the egg mixture into the boiling soup. I would call it a constantly stream of liquid, but in a very small line. Stir as you go as well. Once all the egg is added, turn off the heat, but let the pan sit uncovered for 10-15 minutes. Serve immediately or save in airtight containers in the fridge for up to 5 days. I use mason jars with screw on lids to hold this, my ‘soup of the week’.

This is one of my favorites. It’s simple and light, so I was pleasantly surprised the first time I made it how much it hit the spot! It feels like an indulgence, but truly, it’s not.

~Aubree Cherie

This recipe is linked to Real Food Recipe Roundup,Real Food WednesdayGluten Free WednesdayAllergy Free WednesdayInspire Me WednesdayFull Plate ThursdayFight Back FridayFriday FavoritesFoodie FridayGluten Free Friday,

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5 Responses to Cabbage Egg-Drop Soup (GF, DF, & SF)

  1. This looks and sounds great, Aubree! I’ve always loved egg drop soup and I also love cabbage in soup so this combo will be perfect. Can’t wait to make a smaller batch for myself! (Mr. GFE doesn’t like cooked cabbage, but love cole slaw; go figure.)


  2. Lori says:

    I’m definitely going to give this a try when the weather cools off unless I add it to my bone broth. That’s about the only hot thing I’m eating with temps in the 100’s

  3. Miz Helen says:

    Thanks so much for sharing your awesome Cabbage Egg Drop Soup with Full Plate Thursday. Have a really fun day and come back soon!
    Miz Helen

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