Description
Warm up your chilly evenings with this Quick Chicken Corn Egg Drop Soup, a delightful blend of tender chicken, sweet corn, and silky egg swirls. This easy-to-make soup is perfect for cozy nights in, bringing warmth and joy to your dining table. With its vibrant flavors and customizable options, you’ll find yourself making this comforting dish again and again.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh or frozen sweet corn
- 2 large eggs
- 6 cups low-sodium chicken broth
- 4 green onions, chopped
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Chop the chicken into bite-sized pieces and slice the green onions.
- In a large pot over medium heat, add oil and sauté the chicken until golden brown (5-7 minutes).
- Pour in the chicken broth and corn; bring to a gentle boil while stirring occasionally (about 3 minutes).
- Whisk the eggs in a bowl until frothy.
- Slowly drizzle the whisked eggs into the boiling broth while gently stirring with a fork to create ribbons.
- Season with soy sauce, salt, and pepper to taste. Remove from heat, serve in bowls, and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 740mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg