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Homemade Egg Drop Soup with Chicken and Corn

Chicken corn egg drop soup combines tender shredded chicken and sweet whole-kernel corn in a gently thickened broth. Slowly drizzled eggs form delicate ribbons, finished with sesame oil, scallions, and white pepper.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chicken broth
  • 0.5 lb chicken breast boneless, skinless
  • 3 ginger fresh, sliced
  • 1 can (15 oz) whole-kernel corn drained
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 tbsp water cold
  • 2 eggs large
  • 1 tsp sesame oil toasted
  • 2 scallions thinly sliced
  • 0.25 tsp white pepper ground
  • 0.25 tsp salt kosher

Equipment

  • 1 4-quart pot

Method
 

  1. Bring the chicken broth, chicken breast, and ginger to a gentle simmer over medium heat; reduce the heat to maintain a gentle simmer and cook for 12–16 minutes, until the chicken reaches 165°F in the thickest part.
  2. Transfer the chicken to a cutting board and discard the ginger.
  3. Shred the chicken with two forks and return it to the pot.
  4. Stir in the corn and soy sauce, then bring the soup back to a gentle simmer.
  5. Whisk the cornstarch with the cold water in a small bowl until smooth, then stir it into the soup and simmer for 1–2 minutes, until lightly thickened.
  6. Beat the eggs in a small bowl.
  7. Slowly drizzle the eggs into the gently simmering soup while stirring in one direction; cook for about 30 seconds, until the egg ribbons are set.
  8. Remove the pot from the heat.
  9. Stir in the sesame oil, scallions, white pepper, and salt, then serve hot.

Notes

For delicate egg ribbons, drizzle the beaten eggs slowly while stirring in one direction. Refrigerate leftovers for up to 3 days; freezing is not recommended because the eggs can become rubbery. Use low-sodium chicken broth if you prefer less salt.