Pot Sticker Chicken Egg Drop Soup
Savor the comforting fusion of flavors in this Pot Sticker Chicken Egg Drop Soup—a hearty, soul-warming recipe that combines the silky elegance of classic egg drop soup with the satisfying bite of tender chicken pot stickers. Infused with aromatic ginger, garlic, and a splash of soy sauce, this easy one-pot soup is a quick 30-minute meal that feels both indulgent and nourishing. The delicate egg ribbons, coupled with shredded chicken and vibrant green onions, create a balance of textures and flavors, while a drizzle of sesame oil adds a toasty finish. Perfect for busy weeknights or when you're craving a cozy bowl of Asian-inspired comfort food, this soup is a flavorful twist on two beloved classics.
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Recipe Information
Ingredients
- 8 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 12 pieces Frozen chicken pot stickers
- 1.5 cups Cooked shredded chicken
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 3 pieces Large eggs, beaten
- 4 stalks Green onions, thinly sliced
- 1 teaspoon Sesame oil
- to taste Salt
- to taste White pepper
Instructions
In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
Stir in the soy sauce, grated ginger, and minced garlic. Let these simmer together for 1–2 minutes to infuse the broth with flavor.
Carefully add the frozen chicken pot stickers to the broth. Lower the heat to medium and simmer for 6–8 minutes, or until the pot stickers are fully cooked and tender.
Stir in the cooked shredded chicken and let it warm through for about 2 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the mixture into the soup while stirring continuously to slightly thicken the broth. Let it cook for 1–2 minutes.
Turn the heat to low. Using a fork or chopsticks, gradually drizzle the beaten eggs into the soup in a thin stream. Stir gently in a circular motion to create delicate egg ribbons.
Add the sliced green onions and sesame oil, stirring gently to incorporate. Season the soup with salt and white pepper to taste.
Serve the soup hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 9034 mg | 393% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3267 mg | 70% | |
*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.
