10-Min Chicken & Corn Egg Drop Soup—My Secret to PERFECTION!

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + chicken bouillon

Using water with bouillon can reduce sodium and cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

Cut a chicken breast into small cubes.

Season the chicken with salt and white pepper.

Chop some scallions.

In a bowl, crack four eggs and whisk until smooth.

In a small bowl, add cornstarch and mix it with water to make a slurry.

In a pot over high heat, add the unsalted chicken stock and season with salt.

Bring the chicken stock to a simmer.

Add the chicken and defrosted frozen corn kernels to the pot.

Cook for about 2 minutes until the chicken is completely cooked through.

Stir in the cornstarch slurry and let the soup thicken.

Reduce the heat to medium.

Slowly add the eggs in a circular motion, stirring as you pour for thinner ribbons or waiting a few seconds for larger ribbons.

Turn the heat back to high.

Add the chopped scallions, a dash of sesame oil, and a pinch of white pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens