Chicken Corn Egg Flower Soup
Indulge in the comforting warmth of Chicken Corn Egg Flower Soup, a classic Chinese-inspired dish packed with flavor and ready in just 30 minutes! This silky, golden soup combines tender shreds of poached chicken breast, naturally sweet corn kernels, and delicate egg ribbons, all swirled into a savory ginger-infused chicken broth. Thickened perfectly with a touch of cornstarch, each spoonful is richly satisfying yet delightfully light. A hint of soy sauce and sesame oil adds an aromatic depth, while scallion garnishes provide a fresh, vibrant finish. Whether you’re seeking a soothing starter or a wholesome meal, this easy-to-make soup is a soul-warming bowl of goodness perfect for family dinners or cozy evenings.
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Recipe Information
Ingredients
- 1 piece (about 200g) Chicken breast
- 1 cup Sweet corn kernels (canned or fresh)
- 4 cups Chicken stock
- 2 large Eggs
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Ginger (grated)
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 2 stalks Scallions (sliced for garnish)
Instructions
Start by boiling the chicken breast in a medium pot with enough water to cover it. Cook for 10-12 minutes until the chicken is fully cooked. Remove the chicken, shred it into small pieces, and set it aside.
In a large pot, bring the chicken stock to a gentle boil over medium heat. Stir in the sweet corn kernels and grated ginger.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly drizzle the slurry into the simmering soup while stirring continuously. Allow the soup to thicken slightly and return to a gentle simmer.
In another small bowl, beat the eggs thoroughly. With one hand, stir the soup in a circular motion to create a gentle whirlpool. With the other hand, slowly drizzle the beaten eggs into the soup in a thin stream. The eggs will form delicate ribbons as they cook.
Add the shredded chicken back into the soup and stir gently to combine.
Season the soup with soy sauce, sesame oil, salt, and ground white pepper. Taste and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with sliced scallions. Serve hot and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.7 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1346 mg | 29% | |
*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.
