Chicken Corn Egg Drop Soup

SHARE THIS!

Chicken corn egg drop soup is made with tender pieces of chicken, sweet corn, and silky egg ribbons in a light and savory broth!


chicken corn egg drop soup

What is Chicken Corn Egg Drop Soup?

Chicken corn egg drop soup, or chicken corn soup, is similar to egg drop soup.

However, it is a bit heartier than its counterpart with tender pieces of chicken.

Furthermore, the corn adds the perfect pop of sweetness to contrast the savory broth and texture to contrast the silky egg ribbons.

This dish that can be found on the menu at many Chinese restaurants and it’s no surprise that it’s so popular!

Chicken corn soup is simple yet comforting and can be enjoyed on its own, as an appetizer, or side soup.

RELATED: EGG DROP SOUP RECIPE: BETTER THAN TAKEOUT

Chicken Corn Egg Drop Soup Ingredients

Before you begin making this chicken and corn egg drop soup, you’ll need the following ingredients:

  • Chicken: For this recipe I like to use chicken breast cut into small pieces.
    • Cornstarch, water, oil, and salt are used to tenderize the chicken.
  • Corn: Sweet corn adds the perfect pop of sweetness. You can use fresh, frozen, or canned.
  • Eggs: Stirring in whisked eggs creates mesmerizing silky ribbons in egg drop soup.
  • Chicken Broth: Store-bought chicken broth is the key to quick and easy soups! You can use homemade broth as well.
    • Substitute: Water and additional chicken bouillon can replace broth.
  • Cornstarch: Cornstarch is a thickener that gives the soup a luscious consistency.
  • Seasonings: Enhance the broth with white pepper, garlic powder, ginger powder, and chicken bouillon.
  • Turmeric: Turmeric is optional but a natural way to get the signature yellow color in egg drop soup.
  • Green Onions: Sliced green onions add a fresh, mild onion flavor to the soup.
  • Sesame Oil: The perfect finishing touch that makes the soup nutty and fragrant.
chicken corn egg drop soup ingredients

How to Make Chicken Corn Egg Drop Soup

Once you have all the ingredients, this only takes 15 minutes to make.

It’s quick and easy but so delicious and has such a satisfying flavor and texture contrast.

Let’s walk through this chicken corn egg drop soup recipe step-by-step.

I’ll share all my tips and tricks so you can easily make it at home!

As always, there is a recipe card at the end that you to print out, pin to Pinterest, or save for later!

RELATED: HOT AND SOUR SOUP RECIPE: BETTER THAN TAKEOUT

Step 1: Prepare the Chicken

Thinly slice chicken against the grain.

Add it to a bowl and mix the chicken with cornstarch, water, salt, and oil.

This is called velveting.

Velveting is a Chinese cooking technique that helps keep the chicken tender.

Then set the chicken aside for a later step.

velveting chicken

Step 2: Make the Broth

In a medium-sized pot on medium heat, pour in the chicken broth.

Season the broth with chicken bouillon, garlic powder, white pepper, and ginger powder.

In order to get that signature yellow color of egg drop soup, add in a little bit of turmeric.

This is an optional ingredient as it has no affect on taste but will make it look just like your favorite takeout.

You can also use yellow food coloring but I like to use turmeric as a natural alternative.

In small amounts, turmeric doesn’t change the flavor, only color, but it is also an anti-inflammatory and good for you!

Mix well then taste test and adjust seasonings to your liking.

RELATED: HOW TO MAKE CANH CÀ CHUA TRỨNG (TOMATO EGG SOUP)

Step 3: Add Chicken and Corn

Bring the pot of broth to a boil.

Once it is boiling, add in the chicken and corn.

Stir to break up the pieces of chicken so they don’t stick together.

The pieces of chicken are thin and small so it will cook quickly in the boiling broth.

RELATED: CHICKEN POTSTICKERS (PAN FRIED DUMPLINGS)

Step 4: Thicken the Broth

In a small bowl, mix together cornstarch and water to create a cornstarch slurry.

Cornstarch will settle at the bottom if you let it sit so make sure to mix the cornstarch slurry really well right before you add it into the broth.

Pour the cornstarch slurry into the boiling broth and stir continuously to keep it from clumping together.

Allow it to simmer for a few minutes until the soup thickens.

The consistency should be thicker than water but not as thick as gravy.

how to make chicken corn egg drop soup

Step 5: Create the Egg Ribbons

Lower the heat so the broth is just gently simmering before adding in the eggs.

This is important because a vigorous boil will cause the eggs to break apart resulting in a cloudy broth.

Slowly drizzle the whisked eggs into the broth.

Stir gently in a circular motion, in the same direction, for a few seconds to create thin silky egg ribbons.

If you stir too hard or fast, the eggs will break up too much and soup will become cloudy.

Additionally, if you stir too many times, the eggs will also break up too much.

On the other hand, if you don’t stir enough, the egg will clump together.

Keep your eye on it and control your stir based on the texture you want to achieve.

Chicken and corn egg drop soup

Step 6: Finishing Touches

Lastly, turn off the heat and add sesame oil and green onions.

Gently mix together to incorporate.

Chicken corn egg drop soup is best served hot.

Ladle the soup into bowls and enjoy!

chicken corn egg drop soup recipe

Leftover Storage & Reheating

This chicken corn egg drop soup recipe makes about 4 servings.

If you have leftovers, then place it into a sealed container and store in the fridge for about 3-4 days.

When you’re ready to eat, gently reheat the soup on the stovetop over low heat.

If you’re in a hurry, you can also use the microwave.

Heat slightly covered to avoid evaporation while also allowing it to vent.

A few minutes should be sufficient but time will vary depending on the method and equipment.

The soup will taste just as good, however the reheated leftovers will not maintain the original thick consistency.

What to Make with Chicken Corn Egg Drop Soup

You can serve chicken corn egg drop soup on its own, as an appetizer, or a side soup.

This soup has a light savory flavor that pairs well with just about anything!

Here are some ideas of dishes to make to complete your meal:

Save This Chicken Corn Egg Drop Soup Recipe!

I hope this step-by-step tutorial for this chicken corn egg drop soup recipe was helpful and that you try to recreate this Chinese classic at home!

Skip the takeout because this is so yummy and super quick and easy to make.

Be sure to save this so you can make it whenever the craving hits and share this recipe with your family and friends!

Please leave a rating and comment below if you try it. I’d love to know what you think!

Chicken Corn Egg Drop Soup

Chicken corn egg drop soup is made with tender pieces of chicken, sweet corn, and silky egg ribbons in a light and savory broth!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 4 cups chicken broth
  • 1 tsp chicken bouillon
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • tsp white pepper
  • ¼ tsp turmeric (optional)
  • 1 cup corn
  • 2 eggs, whisked
  • ½ tsp sesame oil
  • 1 green onion, sliced

Chicken

  • 1 (~5 oz) chicken breast
  • 1 tsp cornstarch
  • 1 tsp water
  • ¼ tsp salt
  • ¼ tsp oil

Cornstarch Slurry

  • 2 tbsp cornstarch
  • 3 tbsp water

Instructions

  • Thinly slice chicken against the grain. Then in a bowl, mix the chicken with cornstarch, water, salt, and oil. This helps to keep the chicken tender. Set aside.
  • In a pot on medium heat, add chicken broth, chicken bouillon, garlic powder, ground ginger, white pepper, and optional turmeric for color. Mix together, taste test and adjust to your liking. 
  • Bring the pot of broth to a boil then add in the chicken and corn. Stir to break up the pieces of chicken so they don't stick together.
  • In a small bowl, mix together cornstarch and water to create a slurry. Then pour the cornstarch slurry slowly into the broth while stirring at the same time to evenly thicken the soup.
  • Lower the heat to a gentle simmer then pour the whisked eggs slowly into the broth. Gently stir in a circular motion, in the same direction, to create thin silky egg ribbons.
  • Turn off the heat then add sesame oil and green onions. Mix it all together and enjoy!

MORE RECIPES

SHARE THIS!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating