Name: Egg Drop Soup
Cook time: 7 min
Total time: 7 min
Yield: 4 to 8 servings

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

This recipe features Homemade Chicken Stock from Magnolia Table, Volume 3.

Egg Drop Soup

Meet The Creator

This recipe is featured in Season 8 of Magnolia Table with Joanna Gaines and has been slightly adapted from the Fresh Tomato Salsa in Magnolia Table, Volume 1.

Jo's Fresh Tomato Salsa

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.

Skillet Peach Cobbler

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

"My girls love pink sauce and they love zizi—so this recipe is their absolutely favorite combination of pasta. I have to say, it's become a favorite of mine, too!" - Joanna Gaines, Magnolia Table, Volume 3

Pink Baked Ziti

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

"Serve this rich bisque with thick slices of crusty bread, such as warm ciabatta or a baguette. I like to put out a couple of shallow dishes of really good olive oil on the table to dip the bread in. I also like to top the bisque with crème fraîche, which is creamier, thicker, and less tangy than sour cream. The bacon and chives on top add a bit of crunchy texture to the velvety bisque." – Joanna Gaines, Magnolia Table, Volume 1

White Cheddar Bisque

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

There’s no doubt that Jo’s brownie pie from the Magnolia Table cookbook is a crowd favorite—but when swirled layers of sweet raspberry preserves, tangy

Raspberry Cheesecake Brownie Pie Recipe

It's here! Magnolia Table, Volume 2 [https://shop.wp.magnolia.com/products/magnolia-table-cookbook-vol-2] is officially out, ready to be shipped to your

Magnolia Table, Volume 2 is Here!

A note from Joanna Gaines on a collected perspective from Magnolia Journal fall 2023.

Brown and beige graphic reads "A Note from Jo on Perspective"

From the Journal: A Note from Jo on Perspective

Today on the blog we’re pulling a recipe from this season’s issue of Magnolia Journal

Dutch Oven Cinnamon Coffee Cake Recipe

Bone-in, skin-on chicken breasts tend to maintain their moisture much better than their boneless, skinless counterparts. This recipe is an easy and delicious way to incorporate luxe truffles into everyday life. The truffle butter recipe used here goes a long way and can be stored in the freezer until you’re ready to use. For best results, prep the chicken breasts the night before and pair with a green salad, or roast a few veggies to serve alongside, and dinner is on the table in less than an hour! If truffle butter isn’t available, use plain butter or herbed butter as an easy substitute.

Katie Button's Roast Chicken Breast with Truffle Butter

Roast Chicken Breast with Truffle Butter

This chicken pot pie is hearty yet nourishing. It highlights the vegetables, which stay bright and colorful. The chicken is poached not roasted, so the broth from the poaching adds depth to the flavor. The pastry is flaky, buttery, and rich, and it is a wonderful way to feed a large group of friends.

Chicken Pot Pie

An ode to cherries, summer’s sweet delight, from the summer issue of Magnolia Journal. Discover recipes that put this seasonal fruit front and center. 

From the Journal: Mon Chéri 

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her favorite recipes for a full Italian meal, complete with Pink Baked Ziti and cannoli chips with vanilla bean dip.

Magnolia Table with Joanna Gaines: Season 8, Episode 6

It’s time again for another beautiful install at the shop! We can’t wait for you to see how the stories from this season’s Magnolia Journal have inspired the

Summer at Magnolia

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her go-to recipes for seafood and sides, from Lobster Rolls to Hush Puppies and more.

Joanna Gaines holding basket of hushpuppies