Whole30 Chicken and Corn Egg Drop Soup
Delight your taste buds with the comforting and nutritious Whole30 Chicken and Corn Egg Drop Soup, a healthier spin on the classic Chinese favorite. Packed with lean shredded chicken, vibrant whole kernel corn, and delicate ribbons of egg, this soup achieves bold yet wholesome flavors with the addition of fresh ginger and coconut aminos. Perfect for those following a Whole30 plan, this gluten-free and soy-free recipe requires just 10 minutes of prep and comes together in under half an hour. Simple and satisfying, it’s ideal for weeknight dinners or cozy lunches. Garnished with fresh green onions and a subtle drizzle of sesame oil, this dish is sure to become your go-to choice for warmth and nourishment.
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) Boneless, skinless chicken breast
- 4 cups Chicken broth
- 1 cup Whole kernel corn (preferably fresh or frozen)
- 3 large Eggs
- 1 inch piece, peeled and sliced thinly Ginger
- 2 tablespoons Coconut aminos
- 2 stalks, chopped Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 1 teaspoon Sesame oil (optional for garnish, Whole30 compliant)
Instructions
Begin by poaching the chicken. In a medium pot, add the chicken breast and cover it with 2 cups of chicken broth and enough water to submerge the chicken. Bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and poach the chicken for about 15 minutes, or until cooked through.
Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken using two forks.
In a large soup pot, add the remaining 2 cups of chicken broth along with the sliced ginger and whole kernel corn. Bring the mixture to a simmer over medium heat.
In a small bowl, beat the eggs lightly and set aside.
Once the soup is simmering, add the coconut aminos, shredded chicken, salt, and white pepper. Stir gently to combine and allow it all to heat through, about 2-3 minutes.
Slowly drizzle the beaten eggs into the soup in a steady stream while gently stirring the soup in one direction using a fork or chopsticks to create the egg ribbons.
Remove the ginger slices from the soup and discard them.
Ladle the soup into bowls, garnish with chopped green onions and a drizzle of sesame oil if desired. Serve hot.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 529 mg | 11% | |
*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.
