Description
Quick Chicken Corn Egg Drop Soup is the ultimate comfort food for chilly evenings. This delightful dish combines tender chicken, sweet corn, and silky egg ribbons in a warm, flavorful broth. Perfect for weeknight dinners or cozy gatherings, this soup is quick to make and will leave you feeling satisfied and nostalgic with each spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup corn kernels (fresh or frozen)
- 4 cups low-sodium chicken broth
- 1-inch piece fresh ginger (grated)
- 2 green onions (sliced thinly)
- 2 large eggs (lightly beaten)
- 2 tbsp low-sodium soy sauce
Instructions
- Prep your ingredients by chopping the chicken into bite-sized pieces and mincing the ginger.
- In a large pot over medium heat, heat a splash of oil and cook the chicken until golden brown (5-7 minutes).
- Add the chicken broth and corn kernels to the pot; bring to a gentle boil while stirring occasionally (3-4 minutes).
- Stir in the grated ginger and soy sauce; let flavors mingle for another minute.
- Slowly pour in the beaten eggs while gently stirring to create ribbons; cook for an additional 2 minutes.
- Remove from heat and stir in sliced green onions just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg