Heart-Healthy Chicken and Corn Egg Drop Soup
Warm your heart and nourish your body with this **Heart-Healthy Chicken and Corn Egg Drop Soup**, a vibrant twist on the classic comfort dish. Crafted with lean chicken breast, sweet corn kernels, and a savory blend of garlic, ginger, and scallions, this wholesome recipe is light, flavorful, and perfect for a guilt-free meal. Using **low-sodium chicken broth** and a drizzle of fragrant sesame oil, it balances rich umami notes with a health-conscious approach. What makes this soup extra special is the silky ribbons of egg, beautifully swirled in as the soup simmers, creating a texture that’s both delicate and satisfying. Ready in just 40 minutes, this easy-to-make soup is ideal for weeknight dinners or as a restorative pick-me-up. Garnish with fresh scallions and enjoy a nutritious bowl of comfort that’s perfect for any season.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 200 grams boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 cup corn kernels
- 1 large egg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 inch piece fresh ginger
- 2 cloves garlic
- 2 stalks scallions
- 0.5 teaspoon black pepper
- 0.5 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
Instructions
Cut the chicken breast into thin strips or bite-sized pieces.
Mince the garlic and grate the ginger, set aside.
Thinly slice the scallions, keeping the green and white parts separate.
In a large pot, heat olive oil over medium heat. Add the chicken strips and cook until they are no longer pink, about 5 minutes.
Add the minced garlic, grated ginger, and the white parts of the scallions to the pot. Sauté for 1-2 minutes until aromatic.
Pour in the low-sodium chicken broth and bring it to a boil.
Stir in the corn kernels, low-sodium soy sauce, and black pepper. Reduce the heat and let it simmer for 10 minutes.
In a small bowl, mix cornstarch with 2 tablespoons of water until smooth to create a slurry.
Add the cornstarch mixture to the soup, stirring well to thicken slightly.
Beat the egg in a small bowl. Slowly drizzle the beaten egg into the soup, stirring constantly to create fine ribbons.
Turn off the heat and finish the soup with a drizzle of sesame oil for a rich aroma.
Garnish with the green parts of the scallions before serving.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 15.4 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1195 mg | 25% | |
*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.
