Keto Chicken and Corn Egg Drop Soup
Warm up with this creamy, keto-friendly twist on a classic favorite: Keto Chicken and Corn Egg Drop Soup. Packed with tender shredded chicken, sweet bursts of corn, and delicate egg ribbons, this hearty soup is elevated by the aromatic touch of ginger, umami-rich soy sauce, and a hint of sesame oil. To keep it low-carb, a touch of xanthan gum is used for gentle thickening, while the balance of flavors results in a satisfying, gluten-free, and protein-packed meal. Perfect for a quick weeknight dinner or a cozy lunch, this recipe comes together in just 30 minutes and is guaranteed to delight your taste buds without breaking your keto goals. Serve it piping hot, topped with fresh scallions, for a comforting and wholesome bowl of goodness.
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Ingredients
- 1 pound Chicken Breast
- 6 cups Chicken Broth
- 3 large Eggs
- 0.5 cup Corn Kernels
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy Sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons, chopped Scallions
- 1 teaspoon Sesame Oil
- 0.5 teaspoon Xanthan Gum
- 1 tablespoon Olive Oil
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the chicken breast and sear on each side until golden brown, about 5-7 minutes per side. Remove chicken and set aside to cool slightly.
Step 2
In the same pot, add grated ginger and sauté for 1 minute until fragrant.
Step 3
Pour the chicken broth into the pot and bring to a simmer. Shred the cooked chicken using two forks and add to the broth.
Step 4
Add the corn kernels, soy sauce, salt, and black pepper to the pot. Allow the soup to return to a gentle simmer.
Step 5
Crack the eggs into a small bowl and beat them lightly. Slowly drizzle the eggs into the simmering soup while gently stirring with a fork or chopsticks to form silky egg ribbons.
Step 6
In a separate small bowl, mix the xanthan gum with a tablespoon of cold water to create a slurry, then stir it into the soup to thicken slightly.
Step 7
Finish by drizzling sesame oil over the soup and garnishing with chopped scallions.
Step 8
Ladle the soup into bowls and serve hot.
Nutrition Facts
| Serving size | (2204.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1320.0 |
| Total Fat 59.7g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 9.4g | |
| Cholesterol 948.1mg | 0% |
| Sodium 7389.3mg | 0% |
| Total Carbohydrate 26.4g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 9.3g | |
| Protein 171.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 281.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 3103.4mg | 0% |
Source of Calories