Description
This Chinese Chicken Corn Egg Drop Soup is a comforting and easy-to-make soup featuring tender chicken pieces, sweet corn, and delicate egg ribbons in a savory broth. Ready in just 15 minutes, this soup is perfect for a light lunch or warming up on a chilly day. It replicates the classic takeout egg drop soup but with extra texture and flavor from chicken and corn.
Ingredients
Egg Drop Soup
- 4 cups unsalted chicken stock or water
- ½ cup canned sweet corn, drained
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt
- ¼ teaspoon granulated sugar
- 3-5 drops yellow food coloring (optional, can substitute with ¼ teaspoon turmeric powder)
- 3 tablespoons cornstarch mixed with 2 tablespoons water (to make slurry)
- 2 large eggs, beaten
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, sliced (plus more for garnish)
Chicken Marinade
- 6 ounces skinless, boneless chicken breast, chopped into small diced pieces
- 1 tablespoon water
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon neutral oil (such as vegetable or canola oil)
Instructions
- Prepare the chicken: In a bowl, combine the chopped chicken with water and salt, mixing well until most of the water is absorbed. Add the cornstarch and mix thoroughly until no dry cornstarch remains. Finally, stir in the neutral oil. Set the marinated chicken aside until ready to cook.
- Bring soup base to boil: In a medium saucepan, combine chicken stock or water, sweet corn, chicken bouillon powder, salt, sugar, and either food coloring or turmeric powder. Heat over medium-high until the mixture reaches a rolling boil.
- Cook the chicken: Add the prepared marinated chicken all at once to the boiling soup. Immediately stir vigorously with a fork or chopsticks to break up the chicken into small pieces. Allow the chicken to cook for about 30 seconds until fully cooked and no longer pink.
- Thicken the soup: Reduce heat to low to maintain a simmer. Stir the cornstarch slurry well, then slowly drizzle it into the soup while stirring continuously. Let the soup simmer for 15 to 30 seconds until it thickens slightly.
- Add egg ribbons: Slowly drizzle the beaten eggs around the edges of the simmering soup in a circular motion. To create thin egg drops, stir the soup immediately while pouring the eggs or wait just a second before stirring vigorously. For thicker egg ribbons, let the eggs settle for a few seconds before gently stirring. This creates beautiful wispy or ribbon-like eggs throughout the soup.
- Finish and serve: Stir in toasted sesame oil and sliced green onions. Garnish with additional green onions if desired. Serve the soup hot, letting it sit for a minute to cool slightly before enjoying.
Notes
- The iconic yellow color of this soup comes from either yellow food coloring or turmeric powder. Use about 3-5 drops of liquid or gel food coloring, or approximately ¼ teaspoon turmeric powder as a natural alternative.
- Use unsalted chicken stock to control sodium; adjust salt to taste.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to prevent overcooking the egg ribbons.
- For a vegan option, omit chicken and replace chicken stock with vegetable stock and substitute eggs with silken tofu or chickpea flour batter for egg drops.
- Use fresh green onions for garnish to add a fresh crunchy texture and balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
