Egg Drop Soup with Chicken

This is one of those simple soups I made a lot of during my university days because I loved cream of corn. But I just learned that cream of corn is just corn, cornstarch and sugar in a can! So, this version doesn’t even use a can of cream of corn but if you want that texture, you can simply stick in an immersion blender to blend up some of the soup before adding the egg and chicken. So easy to make, you’ll never order this for take out again!

Makes 4-6 servings

Ingredients

4 chicken thighs, boneless, skinless
4 teaspoons soy sauce, divided
2 tablespoons cooking oil
½ oz ginger (1 inch knob), bruised
2 cloves garlic, minced
4 cups chicken broth
2 cups frozen corn
2 eggs, lightly beaten
1 green onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water
¼ teaspoon ground white pepper
1 teaspoon sesame oil

Instructions

1. In the medium mixing bowl, mix chicken with 2 teaspoons soy sauce. Set aside and let marinate while preparing remaining ingredients.
2. In a large dutch oven on medium high heat, add cooking oil and ginger. Cook the ginger for about a minute to infuse the oil with flavour. Push the ginger aside and add chicken and cook for 3-4 minutes on each side. Remove the chicken and cut into bite sized pieces.
3. Turn the heat down to low. Add garlic and cook for about 30 seconds until fragrant. Add chicken broth. Turn the heat up to medium. Scrape up all the brown bits and deglaze the bottom. Bring to a boil.
4. Add corn and 2 teaspoons soy sauce. Once the soup is simmering, turn the heat down to low.
5. In another small bowl, dissolve cornstarch in cold water to make a slurry. Stir the slurry into the soup. Add more slurry if a thicker soup is desired.
6. While gently stirring the soup, slowly drizzle in the eggs to create the egg ribbons. Add chicken along with any drippings and green onion. Heat through.
7. Remove the ginger. Stir in ground white pepper and drizzle with sesame oil.
8. Serve in individual bowls.

Print Recipe

5 from 1 vote

Egg Drop Soup with Chicken

Course: Main Course, Soup

Cuisine: Chinese

Servings: 6 people

Ingredients

• 4 chicken thighs boneless, skinless
• 4 teaspoons soy sauce divided
• 2 tablespoons cooking oil
• ½ oz ginger 1 inch knob, bruised
• 2 cloves garlic minced
• 4 cups chicken broth
• 2 cups frozen corn
• 2 eggs lightly beaten
• 1 green onion chopped
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• ¼ teaspoon ground white pepper
• 1 teaspoon sesame oil

Instructions

• In the medium mixing bowl, mix chicken with 2 teaspoons soy sauce. Set aside and let marinate while preparing remaining ingredients.
• In a large dutch oven on medium high heat, add cooking oil and ginger. Cook the ginger for about a minute to infuse the oil with flavour. Push the ginger aside and add chicken and cook for 3-4 minutes on each side. Remove the chicken and cut into bite sized pieces.
• Turn the heat down to low. Add garlic and cook for about 30 seconds until fragrant. Add chicken broth. Turn the heat up to medium. Scrape up all the brown bits and deglaze the bottom. Bring to a boil.
• Add corn and 2 teaspoons soy sauce. Once the soup is simmering, turn the heat down to low.
• In another small bowl, dissolve cornstarch in cold water to make a slurry. Stir the slurry into the soup. Add more slurry if a thicker soup is desired.
• While gently stirring the soup, slowly drizzle in the eggs to create the egg ribbons. Add chicken along with any drippings and green onion. Heat through.
• Remove the ginger. Stir in ground white pepper and drizzle with sesame oil.
• Serve in individual bowls.