Keto Chicken and Corn Egg Drop Soup
Warm up with a hearty and nutritious bowl of Keto Chicken and Corn Egg Drop Soup, a low-carb twist on the classic comfort dish. This protein-packed recipe features tender shredded chicken, a hint of sweetness from corn kernels, and fragrant ginger simmered in a rich chicken broth. Silky ribbons of egg are swirled into the soup for a luxurious texture, while a touch of soy sauce and sesame oil deepen the flavor profile. Thickened with keto-friendly xanthan gum, this wholesome soup is perfect for anyone following a ketogenic lifestyle. Ready in just 30 minutes, it’s a quick and satisfying meal that combines simplicity with bold, warming flavors. Garnished with fresh scallions, this dish makes for an elegant all-season dinner option you won’t want to miss. Keywords: keto egg drop soup, low-carb chicken soup, easy keto recipe, comforting keto soup.
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Recipe Information
Ingredients
- 1 pound Chicken Breast
- 6 cups Chicken Broth
- 3 large Eggs
- 0.5 cup Corn Kernels
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy Sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons, chopped Scallions
- 1 teaspoon Sesame Oil
- 0.5 teaspoon Xanthan Gum
- 1 tablespoon Olive Oil
Instructions
Heat the olive oil in a large pot over medium heat. Add the chicken breast and sear on each side until golden brown, about 5-7 minutes per side. Remove chicken and set aside to cool slightly.
In the same pot, add grated ginger and sauté for 1 minute until fragrant.
Pour the chicken broth into the pot and bring to a simmer. Shred the cooked chicken using two forks and add to the broth.
Add the corn kernels, soy sauce, salt, and black pepper to the pot. Allow the soup to return to a gentle simmer.
Crack the eggs into a small bowl and beat them lightly. Slowly drizzle the eggs into the simmering soup while gently stirring with a fork or chopsticks to form silky egg ribbons.
In a separate small bowl, mix the xanthan gum with a tablespoon of cold water to create a slurry, then stir it into the soup to thicken slightly.
Finish by drizzling sesame oil over the soup and garnishing with chopped scallions.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 7389 mg | 321% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.3 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3103 mg | 66% | |
*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.
