Low Fat Chicken and Corn Egg Drop Soup
Indulge in the comforting warmth of this Low Fat Chicken and Corn Egg Drop Soup, a healthy twist on a classic favorite. Bursting with tender strips of chicken, sweet pieces of corn, and delicate strands of silky egg whites, this light and nutritious soup is perfect for cozy nights or as a quick, guilt-free lunch. Made with low-sodium chicken broth and a touch of soy sauce, this recipe delivers rich, savory flavors without the extra calories. The subtle aroma of ginger and garlic elevates each spoonful, while a simple cornstarch slurry ensures a lightly thickened texture that feels indulgent yet wholesome. Ready in just 35 minutes, this gluten-free, low-fat soup is garnished with fresh green onions for a pop of color and freshness. Whether you're watching calories or seeking a comforting, nourishing meal, this easy-to-make soup is sure to become a go-to favorite.
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Ingredients
- 200 grams Boneless skinless chicken breast
- 1000 ml Low-sodium chicken broth
- 200 grams Canned sweet corn, drained
- 3 large Egg whites
- 2 tablespoons Cornstarch
- 50 ml Water
- 1 tablespoon Soy sauce, low sodium
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 whole Green onions, sliced
Directions
Step 1
Start by finely slicing the chicken breast into thin strips. Set them aside for later use.
Step 2
In a large pot, bring the chicken broth to a simmer over medium heat.
Step 3
Add the sliced chicken, ginger, garlic, and drained sweet corn to the broth. Stir gently and let it simmer for about 5 minutes or until the chicken is cooked through.
Step 4
In a small bowl, mix the cornstarch with 50 ml of water to create a slurry.
Step 5
Slowly pour the cornstarch mixture into the simmering soup while stirring continuously to avoid lumps.
Step 6
Add soy sauce, salt, and white pepper, stirring to incorporate the flavors.
Step 7
In a separate bowl, beat the egg whites until slightly frothy. Then, slowly pour them into the hot soup in a steady stream while continuously stirring with a fork or chopsticks to create thin strands of egg.
Step 8
Allow the soup to simmer for another 2 minutes until the egg is cooked and the soup has slightly thickened.
Step 9
Taste the soup and adjust the seasoning if necessary.
Step 10
Serve the soup hot, garnished with sliced green onions for freshness and color.
Nutrition Facts
| Serving size | (1433.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 497.6 |
| Total Fat 8.7g | 0% |
| Saturated Fat 1.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 151.8mg | 0% |
| Sodium 2281.0mg | 0% |
| Total Carbohydrate 26.0g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 5.7g | |
| Protein 76.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.3mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 823.3mg | 0% |
Source of Calories