Description
Warm up your evenings with this delightful Quick Chicken Corn Egg Drop Soup, a comforting dish that’s ready in under 30 minutes. Each spoonful bursts with juicy chicken, sweet corn, and silky egg ribbons, creating a cozy experience perfect for chilly nights. Whether it’s a weeknight dinner or a gathering with friends, this soup will surely bring smiles and satisfaction to your table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, chopped
- 1 cup fresh or frozen corn kernels
- 2 large eggs, beaten
- 4 cups low-sodium chicken broth
- 2 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Instructions
- In a pot over medium heat, add sesame oil and sauté chopped chicken until golden brown (5-7 minutes).
- Pour in the chicken broth and corn; bring to a gentle boil (about 5 minutes).
- Reduce heat to low and slowly drizzle in beaten eggs while stirring gently to form ribbons (about 1 minute).
- Stir in soy sauce and garnish with green onions. Adjust seasoning if needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 340
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 180mg