High Protein Chicken and Corn Egg Drop Soup
Warm up with a comforting bowl of High Protein Chicken and Corn Egg Drop Soup, a wholesome twist on the classic Chinese favorite. This quick and nutritious recipe combines tender shredded chicken, sweet corn kernels, and silky ribbons of egg in a savory, ginger-infused broth. Thickened lightly with cornstarch, the soup boasts a satisfying texture that feels indulgent without being heavy. A splash of soy sauce and sesame oil elevates the flavor profile, while green onions add a fresh, vibrant garnish. Perfect for a high-protein meal, this easy-to-make soup comes together in just 35 minutes, making it an ideal choice for busy weeknights. Serve it piping hot and let the fragrant aroma soothe your senses.
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Ingredients
- 1 piece (about 200g) Boneless, skinless chicken breast
- 4 cups Chicken broth
- 1 cup Corn kernels (either fresh or frozen)
- 3 large Eggs
- 2 tablespoons Cornstarch
- 0.25 cup Cold water
- 1 tablespoon Soy sauce
- 1 teaspoon (grated) Ginger
- 2 cloves (minced) Garlic
- 1 teaspoon Sesame oil
- 2 pieces (sliced) Green onions (scallions)
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by poaching the chicken breast: Place the chicken in a pot and cover with water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
Step 2
In a large pot over medium heat, combine the chicken broth, soy sauce, grated ginger, and minced garlic. Bring the mixture to a gentle boil.
Step 3
In a small bowl, mix the cornstarch with cold water to form a slurry. Gradually stir the slurry into the boiling soup to thicken it slightly.
Step 4
Reduce the heat to a simmer and add the shredded chicken and corn kernels to the soup. Cook for 3-4 minutes until the corn is tender.
Step 5
Beat the eggs in a separate bowl. Slowly drizzle the beaten eggs into the simmering soup in a steady stream while stirring the soup in one direction to create thin ribbons of egg.
Step 6
Stir in the sesame oil and adjust seasoning with salt and black pepper to taste.
Step 7
Remove the soup from the heat and garnish with sliced green onions before serving. Enjoy hot.
Nutrition Facts
| Serving size | (1640.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1015.3 |
| Total Fat 38.6g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 728mg | 0% |
| Sodium 5551.6mg | 0% |
| Total Carbohydrate 65.7g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 12.1g | |
| Protein 102.9g | 0% |
| Vitamin D 133IU | 0% |
| Calcium 217.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2206.2mg | 0% |
Source of Calories