Chicken Corn Egg Drop Soup: 1 Comforting Bowl That Heals Any Day
A warm, silky Chicken Corn Egg Drop Soup with tender chicken, sweet corn, and delicate egg ribbons in a savory broth. Perfect for cozy meals or light starters.
Ingredients
6 cups chicken broth
1 1/2 cups corn (fresh, frozen, or canned)
2 eggs, whisked
1 1/2 cups cooked, shredded chicken
1 tsp fresh ginger, minced
1 garlic clove, minced
2 tbsp cornstarch
3 tbsp cold water
2 tsp soy sauce
Salt and white pepper to taste
2 green onions, sliced
Instructions
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In a large pot, bring chicken broth to a simmer. Add garlic and ginger.
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Stir in corn and shredded chicken. Simmer 5 minutes.
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In a small bowl, mix cornstarch and cold water to make a slurry.
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Slowly pour slurry into soup, stirring gently. Simmer until slightly thickened.
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With soup at a gentle simmer, drizzle in whisked eggs while stirring in a circular motion.
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Add soy sauce, salt, and white pepper to taste.
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Remove from heat and garnish with green onions.
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Serve hot.
Notes
Use low-sodium broth if preferred. For thicker texture, increase cornstarch to 3 tbsp. Add extra veggies for a heartier version.