High Protein Chicken and Corn Egg Drop Soup
Elevate your soup game with this High Protein Chicken and Corn Egg Drop Soup, a comforting yet wholesome dish that's packed with flavor and nutrition. Featuring tender shredded chicken breast, sweet pops of corn kernels, and delicate ribbons of egg, this silky soup is thickened just right with a cornstarch slurry for an irresistible texture. Infused with the warm, aromatic notes of ginger, garlic, and sesame oil, it’s as fragrant as it is flavorful. Ready in just 35 minutes and ideal for meal prep, this hearty recipe is perfect for anyone seeking a protein-rich, satisfying meal. Garnished with fresh green onions, it’s a delightful fusion of simplicity and sophistication made to warm your soul with every spoonful. Perfect for busy weeknights or cozy weekends, this dish is sure to be a new household favorite!
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Recipe Information
Ingredients
- 1 piece (about 200g) Boneless, skinless chicken breast
- 4 cups Chicken broth
- 1 cup Corn kernels (either fresh or frozen)
- 3 large Eggs
- 2 tablespoons Cornstarch
- 0.25 cup Cold water
- 1 tablespoon Soy sauce
- 1 teaspoon (grated) Ginger
- 2 cloves (minced) Garlic
- 1 teaspoon Sesame oil
- 2 pieces (sliced) Green onions (scallions)
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by poaching the chicken breast: Place the chicken in a pot and cover with water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
In a large pot over medium heat, combine the chicken broth, soy sauce, grated ginger, and minced garlic. Bring the mixture to a gentle boil.
In a small bowl, mix the cornstarch with cold water to form a slurry. Gradually stir the slurry into the boiling soup to thicken it slightly.
Reduce the heat to a simmer and add the shredded chicken and corn kernels to the soup. Cook for 3-4 minutes until the corn is tender.
Beat the eggs in a separate bowl. Slowly drizzle the beaten eggs into the simmering soup in a steady stream while stirring the soup in one direction to create thin ribbons of egg.
Stir in the sesame oil and adjust seasoning with salt and black pepper to taste.
Remove the soup from the heat and garnish with sliced green onions before serving. Enjoy hot.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.1 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2206 mg | 47% | |
*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.
