Heart-Healthy Chicken and Corn Egg Drop Soup
Warm, comforting, and nourishing, this Heart-Healthy Chicken and Corn Egg Drop Soup is the perfect blend of satisfying flavors and wholesome ingredients. Featuring tender strips of lean chicken breast, naturally sweet corn kernels, and the savory richness of low-sodium chicken broth, this recipe is ideal for those seeking a lighter, healthier twist on a classic favorite. Infused with the aromatic duo of fresh ginger and garlic, this soup offers anti-inflammatory benefits while packing a deliciously bold punch. The velvety egg ribbons lend a luxurious texture, while a touch of sesame oil and scallion garnish elevate the dish with a burst of flavor and freshness. Ready in just 40 minutes, this simple, one-pot meal is low in sodium, easy to digest, and perfect as a starter or a wholesome main course for those prioritizing heart health.
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Ingredients
- 1 tablespoon olive oil
- 200 grams boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 cup corn kernels
- 1 large egg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 inch piece fresh ginger
- 2 cloves garlic
- 2 stalks scallions
- 0.5 teaspoon black pepper
- 0.5 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
Directions
Step 1
Cut the chicken breast into thin strips or bite-sized pieces.
Step 2
Mince the garlic and grate the ginger, set aside.
Step 3
Thinly slice the scallions, keeping the green and white parts separate.
Step 4
In a large pot, heat olive oil over medium heat. Add the chicken strips and cook until they are no longer pink, about 5 minutes.
Step 5
Add the minced garlic, grated ginger, and the white parts of the scallions to the pot. Sauté for 1-2 minutes until aromatic.
Step 6
Pour in the low-sodium chicken broth and bring it to a boil.
Step 7
Stir in the corn kernels, low-sodium soy sauce, and black pepper. Reduce the heat and let it simmer for 10 minutes.
Step 8
In a small bowl, mix cornstarch with 2 tablespoons of water until smooth to create a slurry.
Step 9
Add the cornstarch mixture to the soup, stirring well to thicken slightly.
Step 10
Beat the egg in a small bowl. Slowly drizzle the beaten egg into the soup, stirring constantly to create fine ribbons.
Step 11
Turn off the heat and finish the soup with a drizzle of sesame oil for a rich aroma.
Step 12
Garnish with the green parts of the scallions before serving.
Nutrition Facts
| Serving size | (1502.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 888.7 |
| Total Fat 40.4g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 389.5mg | 0% |
| Sodium 1071.6mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 15.4g | |
| Protein 85.3g | 0% |
| Vitamin D 63.8IU | 0% |
| Calcium 92.4mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1195.4mg | 0% |
Source of Calories