Description
Warm your soul with this delightful Quick Chicken Corn Egg Drop Soup. Perfect for cozy evenings, this comforting dish features tender chicken, sweet corn, and silky egg ribbons in a fragrant broth. Ideal for busy nights, it comes together quickly and satisfies everyone at the table. Gather your family and friends around for a bowl of warmth and happiness.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh or frozen corn
- 2 large eggs
- 6 cups low-sodium chicken broth
- 2 scallions (finely sliced)
- 1 tsp fresh ginger (grated)
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Chop chicken into bite-sized pieces.
- In a large pot over medium heat, add a splash of oil and cook the chicken until no longer pink, about 5-7 minutes.
- Add chicken broth and corn; bring to a gentle boil for about 10 minutes.
- Whisk eggs in a bowl and slowly drizzle into boiling soup while stirring gently to create ribbons.
- Mix cornstarch with cold water until smooth; stir into the soup and simmer for an additional 2-3 minutes until slightly thickened.
- Add soy sauce and sesame oil; garnish with scallions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg