Low Sodium Chicken and Corn Egg Drop Soup
Warm, comforting, and heart-healthy, this Low Sodium Chicken and Corn Egg Drop Soup offers all the flavors of a classic takeout favorite with a focus on wellness. Crafted with tender shredded chicken, sweet corn kernels, and silky egg ribbons, this recipe keeps sodium levels in check by using unsalted chicken stock and just a touch of seasoning. Fresh ginger adds a fragrant depth to the broth, while a cornstarch slurry delivers a perfectly light and velvety texture. Ready in just 45 minutes, this nourishing soup is ideal for a quick yet wholesome weeknight meal. Serve it steaming hot, garnished with bright green onions, for a bowl of pure comfort that’s both satisfying and heart-friendly. A must-try for anyone seeking a flavorful low-sodium alternative to traditional soups!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 6 cups water
- 2 cups unsalted chicken stock
- 1 cup corn kernels
- 2 large egg
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon fresh ginger
- 2 whole green onion
- 0.5 teaspoon ground white pepper
- 0.25 teaspoon salt
Instructions
Place the chicken breast in a medium-sized pot and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces using two forks.
Add the unsalted chicken stock to the pot with the cooking water to form the soup base. Bring the mixture back to a gentle simmer.
Add corn kernels and freshly grated ginger to the pot. Allow the soup to simmer for another 5 minutes.
In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Stir this into the soup to thicken slightly.
In another bowl, beat the eggs with a fork. Slowly pour the beaten eggs into the soup in a thin stream, while continuously stirring the soup in a circular motion to create egg ribbons.
Add the shredded chicken back into the pot, stir gently to combine, and allow it to heat through.
Finely slice the green onion and add it to the soup, along with ground white pepper and a small pinch of salt. Stir well.
Taste and adjust seasoning if needed, then serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.3 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1255 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.
