Chinese chicken corn egg drop soup recipe
This Chinese-style chicken corn soup recipe is thick and creamy, and reminds you of corn chowder with cooked chicken or turkey. Let me show you how to make a simple meal fast!
Servings: 8 people
Ingredients
- 3 large clove garlic thinly sliced
- 4 bulb green onion divided
- 1.5 tbsp ghee butter
- 2 cups chicken bone broth I use the Pacific Brand
- 14 oz. canned cream corn
- 4 cups cooked and shredded chicken or turkey
- 14 oz. canned whole kernel sweet corn yellow color
- 1 tbsp coconut aminos
- 0.5 to 1 tsp coarse sea salt or shiitake mushroom seasoning
- ⅛ tsp turmeric powder
- 2-3 large eggs whisked
- Dashes Hot sauce optional
Instructions
- Slice the garlic. For the spring onions, thinly slice 2 whole scallion bulbs and for the remaining 2, bruise them by lightly pounding the pale/white parts with the back of a knife handle so they are slightly flattened. This will bring out more flavor.
- In a 4 qt. Saucepan or soup pot, melt the butter over medium-low heat. Add the garlic and season with a pinch of salt for 10 seconds. Fold the 2 bruised spring onions in half and add to the pot. Pan fry for 20 seconds.
- Add the stock and the cream corn. Cover with a lid and bring it to a gentle boil over medium-high heat, for about 5 minutes, then lower the heat to medium-low and simmer for 5 minutes.
- Remove and discard the scallions. Add the chicken and pour-in the whole corn kernels along with the juice in the can. Simmer for 5 more minutes.
- Season the broth with turmeric and taste it to adjust with the seasonings - I added 1 tbsp coconut aminos and coarse sea salt to taste.
- Bring the broth back to a gentle simmer over medium heat. Slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow. Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
- Garnish with chopped spring onions and a few dashes of hot sauce, if using. Serve warm.
Notes
- Chicken broth: The brand of stock you use will affect the flavor and seasoning quantities drastically. I use Pacific brand chicken bone broth.
- Extra flavor: If your soup stock is not very flavorful, I recommend adding a teaspoon of Takii umami shiitake mushroom seasoning, chicken bouillon, or dashi powder to add depth and flavor.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 21g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 397mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg
