Looking for a comforting, family-friendly meal that everyone will love? This Ultimate Chicken and Sweet Corn Egg Drop Soup is the perfect choice! Packed with tender shredded chicken, sweet corn, and silky egg ribbons, it’s a delicious, nourishing soup that’s as fun to eat as it is to make. With aromatic garlic, ginger, and shallots adding extra flavor, this dish will quickly become a favorite for both kids and adults alike. It’s the kind of cozy, wholesome meal that’s sure to bring the family together around the table, making it a perfect option for any day of the week!

The Ultimate Chicken and Sweet Corn Egg Drop Soup Recipe

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Servings

2-3

servings

Prep time

minutes

Total time

minutes

A hearty and flavorful soup, Ultimate Chicken and Sweet Corn Egg Drop Soup combines tender shredded chicken, sweet corn, and silky egg ribbons in a savory broth. Infused with aromatic garlic, ginger, and shallots, it’s the perfect meal for a cozy family dinner. Quick to prepare and loved by all ages, this comforting soup is a true crowd-pleaser!

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Ingredients

1 tbsp Cornstarch
¼ cup Water
1 Egg
2 tbsp Olive Oil
2 tsp Chopped Garlic
1 tsp Chopped Ginger
2 tbsp Chopped Shallots
1 Tomato (Finely diced)
2 cups Chicken Stock
1 cup Boiled Shredded Chicken
1 cup Sweet Corn
1 tsp Ground Black Pepper
Salt to taste
Chopped Spring Onions (Green part)

Directions

In a small bowl, combine the cornstarch with water and set aside. In another bowl, lightly beat the egg and set aside.
Heat olive oil in a saucepan over medium heat. Add minced garlic and ginger, and sauté for a few seconds until fragrant.
Add the chopped shallots and stir-fry briefly. Then, incorporate the diced tomato and mash it gently with a wooden spatula until its juices are released; cook for about 1 minute over medium-low heat.
Gradually pour in the chicken stock, stirring as you go. Increase the heat to medium and bring the mixture to a gentle simmer.
Stir in the shredded chicken and sweet corn. Allow the soup to simmer for 3-4 minutes, stirring occasionally.
Season the soup with salt and ground black pepper.
Reduce the heat to medium-low and slowly stir in the prepared cornstarch slurry. Continue stirring as the soup thickens, about 1 minute.
Gradually drizzle in the beaten egg while stirring continuously to create silky ribbons.
Let the soup simmer for another 2 minutes, then remove from heat.
Garnish with chopped spring onions and serve warm.

Recipe Video

Notes

For a thicker soup, increase the cornstarch slurry slightly. For a lighter consistency, reduce the amount of cornstarch or skip it entirely.
Boost the nutrition by adding vegetables like carrots, peas, or spinach for extra flavor and color.
Swap chicken for shredded turkey, tofu, or even shrimp to suit your dietary preferences or what you have on hand.
Add a splash of soy sauce or a dash of sesame oil for an extra layer of umami that will deepen the broth’s taste.