10-Min Chicken and Corn Egg Drop Soup Recipe
Chicken and Corn Egg Drop Soup is a quick, comforting soup with silky egg ribbons, tender chicken, and sweet corn in a light, savory broth.
Ingredients
For the chicken
- 1 piece chicken breast, cut into small cubes
- Pinch of salt
- Pinch of white pepper
For the soup
- 1 cup frozen corn kernels, defrosted
- 4 large eggs, beaten
- 2 tablespoons cornstarch, or sweet potato starch, potato starch, or tapioca starch
- 6 tablespoons water
- 6 cups chicken stock, unsalted
- 1/4 teaspoon salt
- Pinch of white pepper
- 2 stalks scallions, chopped
- Dash of sesame oil
Instructions
- To prepare the chicken, in a bowl, combine the chicken with salt and white pepper and mix well, then set aside.
- To prepare the ingredients, in a bowl, whisk the eggs until smooth, then in a separate bowl, mix the cornstarch with the water to form a slurry. Chop the scallions.
- To bring the broth to a boil, in a pot over high heat, add the chicken stock and salt and bring to a gentle boil.
- To cook the chicken and corn, add the chicken and corn to the pot and cook for about 2 minutes until the chicken is just cooked through.
- To thicken, stir the slurry, then pour it into the pot and mix gently until the soup thickens slightly.
- To add the eggs, set the heat to medium so the soup is still gently boiling, then slowly drizzle in the eggs in a thin stream. For thinner ribbons, gently stir as you pour; for thicker ribbons, let the eggs set for a few seconds before stirring.
- To finish, add the scallions, sesame oil, and white pepper, then gently stir and serve immediately.
Video
Notes
• Stir the slurry before adding: Cornstarch settles quickly, so mix again right before pouring for even thickening.
• Add the eggs at the right time: After thickening, the egg ribbons become silky and float beautifully instead of sinking.
• Control the egg texture: Stir while pouring for thin ribbons, or wait a few seconds for larger, soft ribbons.
• Keep the heat steady: A gentle boil helps the eggs set properly without breaking apart or turning cloudy.
• Finish with sesame oil: Add at the end to keep the aroma fresh and fragrant.
• Protein swap: You can use shrimp, scallops, pork, or tofu instead of chicken—adjust cooking time as needed.