Description
Warm your soul with this Quick Chicken Corn Egg Drop Soup. Packed with tender chicken, sweet corn, and silky egg ribbons, this comforting bowl is perfect for chilly evenings. It’s a simple recipe that brings family together, filling your home with delightful aromas and nostalgia. Enjoy the rich flavors and creamy texture that make each spoonful a heartwarming experience.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh corn kernels (or drained canned/frozen)
- 2 large eggs
- 4 cups low-sodium chicken broth
- 3 green onions, chopped (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp soy sauce (low-sodium preferred)
Instructions
- Gather all ingredients. Cut chicken into bite-sized pieces and warm broth in a pot over medium heat.
- In a large pot, heat a drizzle of oil over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Add chicken pieces and broth; bring to a gentle boil while stirring occasionally.
- Stir in corn and soy sauce; simmer for 5-7 minutes until chicken is cooked through.
- Whisk eggs until frothy; slowly stream into the soup while gently stirring to create ribbons.
- Mix cornstarch with water until smooth, then add to the soup while stirring continuously to thicken; cook for another two minutes.
- Stir in chopped green onions right before serving and enjoy hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 150mg