Eggs Chicken Soup
Warm, comforting, and brimming with flavor, Eggs Chicken Soup is the perfect dish for cozy weeknight dinners or a nourishing lunch. This hearty recipe combines tender bites of chicken breast, aromatic garlic and ginger, and thin ribbons of whisked eggs swirled into a rich chicken stock. Fresh vegetables like carrots and green onions add vibrant color and texture, while a cornstarch slurry gives the soup a lightly velvety consistency. A splash of soy sauce ties all the ingredients together with a savory depth. Ready in just 45 minutes, this easy-to-make soup is seasoned to perfection with a touch of salt and pepper, making it ideal for warming up on chilly days. Serve it piping hot and enjoy a wholesome, homemade take on classic comfort food! Perfect for fans of quick chicken soup recipes, healthy egg recipes, or Asian-inspired soups.
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Recipe Information
Ingredients
- 1 piece Chicken breast
- 6 cups Chicken stock
- 3 large Eggs
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 3 tablespoons Cold water
- 2 medium Carrots
- 3 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Dice the chicken breast into small, bite-sized pieces and set aside.
Mince the garlic and finely grate the ginger. Peel the carrots and slice them into thin rounds. Chop the green onions, separating the white and green parts.
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2-3 minutes until aromatic.
Add the diced chicken to the pot and cook until it is no longer pink, about 5 minutes.
Pour in the chicken stock, followed by the sliced carrots. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly add the slurry to the simmering soup, stirring constantly. This will slightly thicken the soup.
Crack the eggs into another bowl and whisk them until well-beaten. Slowly drizzle the eggs into the soup in a thin stream while stirring gently with a fork to create delicate egg ribbons.
Add the soy sauce, salt, and black pepper to the soup. Taste and adjust seasoning as needed.
Let the soup simmer for an additional 5 minutes, then turn off the heat.
Serve the soup hot, garnished with the green parts of the chopped green onions.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.2 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1276 mg | 27% | |
*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.
