Paleo Chicken and Corn Egg Drop Soup

Warm, nourishing, and perfectly suited for a paleo lifestyle, this Paleo Chicken and Corn Egg Drop Soup is a delightful twist on a classic dish. Using nutrient-rich chicken broth as the base, this soup is infused with the bold flavors of fresh ginger, garlic, and coconut aminos, offering a rich umami depth without soy. Tender chicken breast, sweet pops of corn, and delicate egg ribbons create a harmonious medley, while a touch of arrowroot powder ensures a silky, satisfying texture. Topped with fragrant green onions, sesame oil, and fresh cilantro, this quick and wholesome recipe is ready in just 45 minutes, making it an ideal weeknight dinner or comforting lunch. Gluten-free, dairy-free, and brimming with clean, simple ingredients, this easy egg drop soup is the ultimate in cozy paleo-friendly cooking.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large chicken breast
• 6 cups chicken broth
• 2 tablespoons coconut aminos
• 1 inch piece, peeled and sliced fresh ginger
• 3 minced garlic cloves
• 3 sliced green onions
• 2 large egg
• 1 cup frozen corn kernels
• 2 tablespoons arrowroot powder
• 2 tablespoons cold water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon sesame oil
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Begin by dicing the chicken breast into small, bite-sized pieces.

Step 2

In a large pot, add the chicken broth, coconut aminos, sliced fresh ginger, and minced garlic. Bring to a gentle boil over medium heat.

Step 3

Add the diced chicken to the broth and cook for about 10 minutes until the chicken is cooked through.

Step 4

In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly stir the slurry into the boiling soup to thicken it.

Step 5

Add the frozen corn kernels to the soup and let them cook for about 3-4 minutes, until heated through.

Step 6

In another small bowl, beat the eggs with a fork. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.

Step 7

Continue stirring until the eggs are fully cooked, which should take about 1-2 minutes.

Step 8

Add the sliced green onions, salt, black pepper, and sesame oil to the soup. Stir to combine.

Step 9

Remove the pot from heat and discard the ginger slices.

Step 10

Serve the soup hot, garnished with fresh cilantro and additional green onions if desired.

Nutrition Facts

Serving size	(2063.1g)

Amount per serving	% Daily Value*
Calories	932.4

Total Fat 37.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 568.0mg	0%
Sodium 5800.6mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 7.8g	0%
Total Sugars 23.2g
Protein 83.0g	0%

Vitamin D 107.5IU	0%
Calcium 252.1mg	0%
Iron 8.8mg	0%
Potassium 2565.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 34.6%

Carbs: 30.2%