Chicken and Corn Soup
This chicken and corn soup is a quick Chinese-style corn egg drop soup made with tender chicken, sweet corn, and soft egg ribbons.
Servings: 4 people
Calories: 205kcal
Cost: $
Equipment
- 1 Soup pot Wide enough to stir in one direction while pouring the egg
- 1 Small bowl For mixing the cornstarch and cold water
- 1 Measuring cup with a spout Gives a thin, steady stream when pouring the beaten eggs
- 1 Ladle For serving and for tasting before the final seasoning
Ingredients
- 1/4 lbs ground chicken
- 15 ounces cream-style corn 1 can
- 4 1/2 cups chicken stock preferably low-sodium
- 2 pieces large eggs lightly beaten
- 2 teaspoons soy sauce
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 teaspoon ginger minced
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt or as needed
- 1/4 cup green onions chopped
- 1 teaspoon cooking oil
Instructions
- Prepare the ingredients. Combine the cornstarch and cold water in a small bowl, and stir until smooth. Set the mixture aside. Lightly beat the eggs in a separate bowl.1 1/2 tablespoons cornstarch, 3 tablespoons cold water, 2 pieces large eggs
- Start the soup. Heat the cooking oil in a pot over medium heat. Add the ginger and saute for 30 seconds. Pour in the chicken stock and add the cream-style corn. Stir and let the mixture boil. Reduce the heat and simmer for 7 minutes.1 teaspoon cooking oil, 1 teaspoon ginger, 4 1/2 cups chicken stock, 15 ounces cream-style corn
- Cook the chicken. Add the ground chicken a little at a time, stirring as you go to break it into fine pieces. Add the soy sauce, white pepper, and salt. Simmer for 4 to 5 minutes, or until the chicken is fully cooked.1/4 lbs ground chicken, 2 teaspoons soy sauce, 1/4 teaspoon ground white pepper, 1/2 teaspoon salt
- Thicken the broth. Stir the cornstarch mixture again, because the starch may have settled at the bottom. Pour it slowly into the soup while stirring. Continue cooking for 1 to 2 minutes, or until the broth becomes lightly thickened.1 1/2 tablespoons cornstarch, 3 tablespoons cold water
- Make the egg ribbons. Reduce the heat so the soup stays at a gentle simmer. Slowly stir the soup in one direction while pouring the beaten eggs in a thin, steady stream. Stop stirring and let the eggs set for 10 to 15 seconds, then gently stir once more. Turn off the heat, and then add the sesame oil and half of the green onions.2 pieces large eggs, 1 teaspoon toasted sesame oil, 1/4 cup green onions
- Finish and serve. Taste the soup and add more salt if needed. Transfer it to serving bowls and garnish with the remaining green onions. Serve warm. Share and enjoy!1/2 teaspoon salt, 1/4 cup green onions
Notes
Make ahead for guests – Cook the soup through the thickening step, then cool and refrigerate it. Reheat gently and add the beaten eggs just before serving so the ribbons stay soft.
Egg whites only – Use 3 egg whites in place of the 2 whole eggs for a paler broth and lighter ribbons.
Crispy topping – Fried garlic or crushed fried wonton wrappers scattered over each bowl at the table give the soft soup some crunch.
Doubling the recipe – Use a wider pot and pour the beaten eggs in two passes across the surface, since a single stream into a deep pot tends to clump.
Serving size – The 4 servings here are meal-size bowls. Served as a starter before a rice meal, the same pot fills 6 small bowls.
Nutrition
Serving: 4g | Calories: 205kcal | Carbohydrates: 24g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 870mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg