Low Fat Chicken and Corn Egg Drop Soup
Light, flavorful, and incredibly satisfying, this Low Fat Chicken and Corn Egg Drop Soup is the perfect comforting dish that won’t derail your healthy eating goals. Made with tender strips of lean chicken breast, sweet bursts of corn, and delicate strands of silky egg whites, this soup is a low-calorie, protein-packed powerhouse. The base of low-sodium chicken broth infused with garlic, minced ginger, and a touch of soy sauce delivers a savory depth without excess fat or sodium. Thickened with a simple cornstarch slurry and garnished with vibrant green onions, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights or a light lunch. With its wholesome ingredients and satisfying flavors, this egg drop soup is both a comforting classic and a healthy twist on a beloved favorite. Perfect for family meals or meal prep, it’s a warming bowl of goodness you’ll want to make time and time again.
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Recipe Information
Ingredients
- 200 grams Boneless skinless chicken breast
- 1000 ml Low-sodium chicken broth
- 200 grams Canned sweet corn, drained
- 3 large Egg whites
- 2 tablespoons Cornstarch
- 50 ml Water
- 1 tablespoon Soy sauce, low sodium
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 whole Green onions, sliced
Instructions
Start by finely slicing the chicken breast into thin strips. Set them aside for later use.
In a large pot, bring the chicken broth to a simmer over medium heat.
Add the sliced chicken, ginger, garlic, and drained sweet corn to the broth. Stir gently and let it simmer for about 5 minutes or until the chicken is cooked through.
In a small bowl, mix the cornstarch with 50 ml of water to create a slurry.
Slowly pour the cornstarch mixture into the simmering soup while stirring continuously to avoid lumps.
Add soy sauce, salt, and white pepper, stirring to incorporate the flavors.
In a separate bowl, beat the egg whites until slightly frothy. Then, slowly pour them into the hot soup in a steady stream while continuously stirring with a fork or chopsticks to create thin strands of egg.
Allow the soup to simmer for another 2 minutes until the egg is cooked and the soup has slightly thickened.
Taste the soup and adjust the seasoning if necessary.
Serve the soup hot, garnished with sliced green onions for freshness and color.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 823 mg | 18% | |
*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.
