Print

Chicken Egg-Drop Soup

chicken egg drop soup
Print Recipe

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.

Ingredients

Scale
  • 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

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

Find it online: https://goingmywayz.com/chicken-egg-drop-soup/