Chicken Egg-Drop Soup

Chicken Egg-Drop Soup, a beloved classic in Chinese cuisine, offers a wholesome and comforting broth-based experience that effortlessly combines eggs, chicken broth, cornstarch, and green onions. This delectable soup is designed for those seeking a quick, nourishing, and warm meal that’s ready in just 10 minutes. What’s more, it caters to those following a keto-friendly diet.

This rendition of Chicken Egg-Drop Soup is a product of deep affection for this time-honored dish and numerous visits to our favorite Chinese eatery, where we’ve eagerly sought insights and learned the secrets behind its preparation. The result is a variation that you can confidently compare to the offerings at your local Chinese restaurant.

At the heart of this recipe is its simplicity, a fundamental aspect that allows its delightful flavors to shine. Each spoonful brings a soothing harmony of textures and tastes, a testament to the rich tradition of Chinese culinary heritage.

Additionally, the convenience of this soup extends beyond its swift preparation. Leftovers can be conveniently reheated, or if you prefer, the soup can be frozen for future enjoyment without compromising its quality.

Egg Drop Soup is more than a dish; it’s an invitation to savor the heartwarming essence of Chinese cuisine in the comfort of your own kitchen. This recipe embodies the perfect fusion of taste, tradition, and ease of preparation, making it an excellent addition to your culinary repertoire.

This soup recipe goes well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).

Chicken Egg-Drop Soup

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Chicken Egg-Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions. If you’re looking for a healthy, warm, easy soup, this recipe is for you and only takes 10 minutes! It’s also keto-friendly.

• Author: Food Network
• Prep Time: :35
• Cook Time: :25
• Total Time: 1:00
• Yield: 4 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Chinese

Ingredients

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• 4 cups low-sodium chicken broth
• 1 1-inch piece ginger, thinly sliced
• 4 scallions, roughly chopped
• 2 tablespoons mirin (sweet rice wine) or dry sherry
• 1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
• 1 teaspoon toasted sesame oil
• 4 tablespoons cornstarch
• Kosher salt and freshly ground white pepper
• 3 large eggs, well beaten
• 1 small bunch watercress, tough stems removed

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Instructions

1. Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes.
2. Remove from the heat and strain into a large bowl; discard the ginger and scallions.
3. Return the broth to the saucepan and stir in the mirin.
4. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use.
5. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water.
6. Return the broth to a simmer over medium heat.
7. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes.
8. Add the chicken and simmer until cooked through, 1 to 2 minutes.
9. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.
10. Gently stir in the watercress.
11. Divide the soup among bowls.

Notes

• Soup can be re-heated or frozen and re-heated.

Nutrition

• Serving Size: 4