Whole30 Chicken and Corn Egg Drop Soup
Indulge in the comforting warmth of Whole30 Chicken and Corn Egg Drop Soup, a wholesome twist on a classic favorite that's perfect for clean eating. This easy recipe combines tender poached chicken, nutrient-rich whole kernel corn, and the delicate ribbons of silky egg drop, all infused with the subtle spice of fresh ginger and the umami flavor of coconut aminos. Ready in just 30 minutes and packed with protein, this gluten-free, dairy-free soup is perfect for meal prep, a light lunch, or a cozy dinner. Garnish with fresh green onions and a splash of sesame oil for a savory finish that’s both satisfying and compliant with Whole30 guidelines. Whether you're on a Whole30 journey or just craving a healthier take on comfort food, this soup is sure to hit the spot!
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Ingredients
- 1 piece (about 8 ounces) Boneless, skinless chicken breast
- 4 cups Chicken broth
- 1 cup Whole kernel corn (preferably fresh or frozen)
- 3 large Eggs
- 1 inch piece, peeled and sliced thinly Ginger
- 2 tablespoons Coconut aminos
- 2 stalks, chopped Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 1 teaspoon Sesame oil (optional for garnish, Whole30 compliant)
Directions
Step 1
Begin by poaching the chicken. In a medium pot, add the chicken breast and cover it with 2 cups of chicken broth and enough water to submerge the chicken. Bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and poach the chicken for about 15 minutes, or until cooked through.
Step 2
Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken using two forks.
Step 3
In a large soup pot, add the remaining 2 cups of chicken broth along with the sliced ginger and whole kernel corn. Bring the mixture to a simmer over medium heat.
Step 4
In a small bowl, beat the eggs lightly and set aside.
Step 5
Once the soup is simmering, add the coconut aminos, shredded chicken, salt, and white pepper. Stir gently to combine and allow it all to heat through, about 2-3 minutes.
Step 6
Slowly drizzle the beaten eggs into the soup in a steady stream while gently stirring the soup in one direction using a fork or chopsticks to create the egg ribbons.
Step 7
Remove the ginger slices from the soup and discard them.
Step 8
Ladle the soup into bowls, garnish with chopped green onions and a drizzle of sesame oil if desired. Serve hot.
Nutrition Facts
| Serving size | (1616.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 920.3 |
| Total Fat 29.5g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 750.8mg | 0% |
| Sodium 4355.0mg | 0% |
| Total Carbohydrate 53.5g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 22.1g | |
| Protein 109.5g | 0% |
| Vitamin D 134.3IU | 0% |
| Calcium 220.2mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2283.1mg | 0% |
Source of Calories