Chicken and Corn Egg Drop Soup
Warm, comforting, and brimming with flavor, Chicken and Corn Egg Drop Soup is the perfect quick and satisfying dish for chilly evenings or a light lunch. This silky soup combines tender poached chicken, sweet corn kernels, and fragrant ginger in a rich chicken broth, thickened to perfection with a cornstarch slurry. The highlight of this recipe lies in its delicate egg ribbons, achieved by slowly streaming beaten eggs into the simmering soup, creating an elegant texture. A splash of soy sauce and sesame oil adds depth, while sliced green onions bring a fresh pop of color and flavor. Ready in just 40 minutes and made with simple pantry ingredients, this Chinese-inspired comfort classic is a delightful blend of umami-rich taste and wholesome goodness. Perfect for anyone craving a quick, homemade soup, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 whole (about 8 oz) chicken breast
- 6 cups chicken broth
- 1 cup corn kernels
- 2 tablespoons soy sauce
- 1 tablespoon (finely grated) ginger
- 2 stalks (sliced) green onions
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon white pepper
Instructions
Begin by poaching the chicken. In a medium saucepan, bring the chicken broth to a boil. Add the whole chicken breast to the boiling broth and reduce the heat to a simmer. Allow the chicken to poach gently for about 12-15 minutes or until the chicken is cooked through.
Remove the chicken from the saucepan and let it cool slightly. Once cooled, shred the chicken using two forks and set aside.
Meanwhile, add the corn kernels, grated ginger, and soy sauce to the remaining broth in the saucepan. Bring the mixture back to a gentle boil.
In a small bowl, mix the cornstarch and water to create a slurry. Pour this slurry into the simmering soup, stirring gently, until the soup thickens slightly.
In another bowl, beat the eggs with the sesame oil. Using a fork, slowly drip the beaten eggs into the soup, stirring continuously in one direction to create the characteristic egg ribbons.
Add the shredded chicken back into the soup and season with salt and white pepper. Stir to combine all the elements evenly.
Serve the soup hot, garnished with sliced green onions for an extra dash of flavor and color.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 14.8 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
