Easy Chicken Corn Egg Drop Soup You Can Make at Home
A cozy, comforting soup with shredded chicken, sweet corn, and silky egg ribbons in a savory broth—perfect for quick, nourishing meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 tsp sesame oil
1 tsp fresh grated ginger
1 clove garlic, minced
4 cups chicken broth
1½ cups corn (fresh, frozen, or canned)
1 cup shredded cooked chicken
1½ tbsp cornstarch + 2 tbsp water (slurry)
2 large eggs, lightly beaten
1 tbsp soy sauce
Salt to taste
Pinch of white pepper
2 tbsp chopped green onions
Instructions
- Heat sesame oil in a pot. Sauté ginger and garlic for 30 seconds.
- Add broth, corn, and chicken. Simmer 5–7 minutes.
- Stir in cornstarch slurry. Cook 2–3 minutes until slightly thickened.
- Reduce heat to low. Slowly drizzle in beaten eggs, stirring gently in one direction.
- Add soy sauce, salt, and white pepper.
- Stir in green onions. Serve hot.
Notes
Use cream-style corn for richness. Add rice or noodles to make it a complete meal.