Chicken and Corn Egg Drop Soup

Warm up with a comforting bowl of Chicken and Corn Egg Drop Soup, a fragrant blend of savory chicken broth, tender shredded chicken, and sweet corn kernels silkily infused with ribbons of egg. This quick and easy recipe, ready in just 40 minutes, combines the umami depth of soy sauce and sesame oil with the zesty kick of fresh ginger for a flavor-packed experience. Thickened to perfection with a cornstarch slurry, this velvety soup is elevated by a sprinkle of green onions for a fresh, aromatic finish. Perfect for weeknight dinners or soothing sick days, this hearty, protein-rich dish serves four and pairs beautifully with steamed rice or crispy wontons. Whether you're new to making egg drop soup or a seasoned pro, this variation promises to satisfy with its balance of comfort and complexity.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 whole (about 8 oz) chicken breast
• 6 cups chicken broth
• 1 cup corn kernels
• 2 tablespoons soy sauce
• 1 tablespoon (finely grated) ginger
• 2 stalks (sliced) green onions
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 large eggs
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 0.5 teaspoon white pepper

Directions

Step 1

Begin by poaching the chicken. In a medium saucepan, bring the chicken broth to a boil. Add the whole chicken breast to the boiling broth and reduce the heat to a simmer. Allow the chicken to poach gently for about 12-15 minutes or until the chicken is cooked through.

Step 2

Remove the chicken from the saucepan and let it cool slightly. Once cooled, shred the chicken using two forks and set aside.

Step 3

Meanwhile, add the corn kernels, grated ginger, and soy sauce to the remaining broth in the saucepan. Bring the mixture back to a gentle boil.

Step 4

In a small bowl, mix the cornstarch and water to create a slurry. Pour this slurry into the simmering soup, stirring gently, until the soup thickens slightly.

Step 5

In another bowl, beat the eggs with the sesame oil. Using a fork, slowly drip the beaten eggs into the soup, stirring continuously in one direction to create the characteristic egg ribbons.

Step 6

Add the shredded chicken back into the soup and season with salt and white pepper. Stir to combine all the elements evenly.

Step 7

Serve the soup hot, garnished with sliced green onions for an extra dash of flavor and color.

Nutrition Facts

Serving size	(2066.4g)

Amount per serving	% Daily Value*
Calories	933.6

Total Fat 34.1g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 567.0mg	0%
Sodium 7757.0mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 4.8g	0%
Total Sugars 14.8g
Protein 104.7g	0%

Vitamin D 82IU	0%
Calcium 240.9mg	0%
Iron 8.5mg	0%
Potassium 2685.0mg	0%

*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.

Source of Calories

Fat: 32.1%

Protein: 43.8%

Carbs: 24.0%