Chicken Corn Egg Drop Soup for Cozy Nights
A comforting Chinese-style soup with tender chicken, sweet corn, and silky egg ribbons in a light savory broth. Quick, nourishing, and ready in 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
1 cup cooked or raw chicken breast/thigh, shredded or diced
1 cup sweet corn (fresh, frozen, or canned)
½ cup cream-style corn (optional)
4 cups chicken broth
2 large eggs, lightly beaten
2 tbsp cornstarch
2 tbsp cold water
1 tsp grated fresh ginger
1 clove garlic, minced
1 tbsp soy sauce
½ tsp sesame oil
Salt and white pepper to taste
2 scallions, chopped
1 tsp neutral oil (for sautéing)
Instructions
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In a pot, heat oil over medium heat. Add ginger and garlic; sauté for 30 seconds.
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Add chicken broth, sweet corn, and cream-style corn. Bring to a boil.
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Add raw chicken and simmer 5–7 minutes (or 2–3 minutes if using cooked chicken).
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Mix cornstarch with cold water. Stir into soup and simmer until slightly thickened.
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Add soy sauce, white pepper, and salt to taste.
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Lower heat. Slowly drizzle in beaten eggs while stirring gently in one direction.
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Let sit for 30 seconds, then stir to form ribbons.
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Drizzle with sesame oil. Garnish with scallions and serve hot.
Notes
For thicker soup, increase cornstarch slurry. Add cooked rice or noodles to make it a full meal.