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–+ servings
Holding a spoonful of chicken corn egg drop soup.
5 from 2 votes

Chicken Corn Soup

This Chinese chicken corn egg drop soup is an ultimate comfort soup that's super easy to make, takes only 15 minutes, and is similar to the classic takeout egg drop soup but loaded with chicken, corn, and wispy egg drop flowers. It's perfect as a light lunch or for a chilly day. You can also try our hot and sour soup if you're looking for something with a bit of tang and kick.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Yield: 5 cups

Ingredients
 

For the egg drop soup:

  • 4 cups unsalted chicken stock or water
  • ½ cup can sweet corn drained
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon salt
  • ¼ teaspoon granulated sugar
  • 3-5 drops yellow food coloring optional for coloring (you can also use gel food coloring or ground turmeric)* see notes
  • 3 tablespoons cornstarch mix every 3TBSP with 2TBSP water to make slurry
  • 2 large eggs beaten
  • 1 teaspoon toasted sesame oil optional
  • 1 stalk green onion sliced (plus more for garnish)

For the chicken:

  • 6 ounces skinless boneless chicken breast chopped into small diced pieces
  • 1 tablespoon water
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • ½ teaspoon oil any neutral oil

Instructions

  • Prepare the chicken:
    In a bowl, mix together the chopped chicken, water, and salt until well combined and most of the water is absorbed.
  • Add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding the oil and mixing until combined. Set aside to marinate until needed.
  • Make the chicken corn soup:
    In a medium saucepan, add the chicken stock or water, sweet corn, chicken bouillon powder, salt, sugar, food coloring or turmeric powder. Bring to a boil.
  • Once the soup is boiling, add the prepared chicken all at one time and immediately stir vigorously with a fork or chopsticks to break up the chicken. Allow the chicken to cook for about 30 seconds or until cooked.
  • When the chicken is cooked, reduce the heat so that the soup is at a simmer and give the cornstarch slurry a good stir. While stirring the soup, drizzle in the slurry. Then, let the soup simmer until thickened, about 15 to 30 seconds.
  • Once the soup has thickened, slowly drizzle in the beaten eggs around the saucepan in a circular motion. Stir up the soup and add sesame oil and sliced green onions.
    For thin egg drops: Stir the soup while pouring in the eggs or wait for a second or two before stirring the soup. The sooner and more you stir the soup, the thinner and wispier the egg drops will be.
    For thick egg drops: After drizzling in the egg, let the soup sit for a few seconds before stirring. The longer you wait, the thicker the egg ribbons will be.
  • Top the soup with more sliced green onions if you wish and serve! The soup will be super hot, so be careful and wait a few moments before enjoying.

Notes

Please refer to the post above for step by step photo references, tips, storage, and FAQs!
  • Food coloring - The iconic yellow color can be achieved by either using food coloring or some turmeric powder. Both liquid or gel food color are great. If you're using turmeric powder, use about ¼ teaspoon per recipe.

Nutrition

Serving: 1cup | Calories: 180.6kcal | Carbohydrates: 14.1g | Protein: 15g | Fat: 6.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.8g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1044.7mg | Potassium: 380.6mg | Fiber: 0.1g | Sugar: 3.4g | Vitamin A: 147.9IU | Vitamin C: 1.5mg | Calcium: 22mg | Iron: 1mg
Keywords: chinese take-out, easy recipe
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