Low Sodium Chicken and Corn Egg Drop Soup
Warm up with a comforting bowl of Low Sodium Chicken and Corn Egg Drop Soup—an easy and healthy twist on a classic favorite! This light yet flavorful soup combines tender shredded chicken, sweet corn kernels, and delicate ribbons of egg in a gently thickened broth made from unsalted chicken stock and simmered aromatics like fresh ginger. Perfect for a low-sodium diet, this recipe keeps salt to a minimum without sacrificing taste, while the fresh green onion and a dash of white pepper deliver a bright, aromatic finish. Ready in just 45 minutes, it's a quick, wholesome meal for cozy evenings. Ideal as a standalone dinner or a light appetizer, this nutritious soup is a must-try for anyone seeking comfort food without the extra sodium.
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Ingredients
- 1 piece boneless, skinless chicken breast
- 6 cups water
- 2 cups unsalted chicken stock
- 1 cup corn kernels
- 2 large egg
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon fresh ginger
- 2 whole green onion
- 0.5 teaspoon ground white pepper
- 0.25 teaspoon salt
Directions
Step 1
Place the chicken breast in a medium-sized pot and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.
Step 2
Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces using two forks.
Step 3
Add the unsalted chicken stock to the pot with the cooking water to form the soup base. Bring the mixture back to a gentle simmer.
Step 4
Add corn kernels and freshly grated ginger to the pot. Allow the soup to simmer for another 5 minutes.
Step 5
In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Stir this into the soup to thicken slightly.
Step 6
In another bowl, beat the eggs with a fork. Slowly pour the beaten eggs into the soup in a thin stream, while continuously stirring the soup in a circular motion to create egg ribbons.
Step 7
Add the shredded chicken back into the pot, stir gently to combine, and allow it to heat through.
Step 8
Finely slice the green onion and add it to the soup, along with ground white pepper and a small pinch of salt. Stir well.
Step 9
Taste and adjust seasoning if needed, then serve immediately, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (2470.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 735.1 |
| Total Fat 25.3g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 586.9mg | 0% |
| Sodium 1093.8mg | 0% |
| Total Carbohydrate 52.6g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 11.3g | |
| Protein 75.4g | 0% |
| Vitamin D 116.2IU | 0% |
| Calcium 219.7mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1254.9mg | 0% |
Source of Calories