Chicken and Corn Egg Drop Soup

This delicious and warming Chinese-style soup is a great way to enjoy some classic flavors. Egg drop soup is a popular dish in many Asian cultures and is also known as egg flower soup. This version is made with chicken, corn and a few other ingredients to give it a delicious flavor. It's easy to make and can be enjoyed as a light meal or appetizer.

Ingredients

2 tablespoons vegetable oil
1 cup diced chicken
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 cloves garlic, minced
2 tablespoons cornstarch
6 cups chicken broth
1 cup frozen corn
2 tablespoons soy sauce
2 tablespoons sesame oil
2 eggs, lightly beaten
Salt and pepper to taste

Instructions

Heat the vegetable oil in a large pot over medium-high heat. Add the chicken, onion, carrot, celery, and garlic and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the cornstarch and stir to combine.

Pour in the chicken broth and bring to a boil. Add the corn, soy sauce and sesame oil. Reduce the heat to low and simmer for 10 minutes.

Add the eggs in a slow and steady stream while stirring the soup with the other hand. Continue stirring until the eggs are cooked, about 2 minutes. Season with salt and pepper to taste.

Serve warm with your favorite toppings such as chopped green onions, cilantro, or sesame seeds.

Nutrition

This soup is a great way to get a few servings of vegetables and protein in one meal. It's low in calories and fat, and high in protein. One serving is about 140 calories, 5.5 g fat, 12.5 g protein, and 5 g carbohydrates.

It's also a great source of vitamins and minerals such as vitamin A, vitamin C, iron, and calcium. This soup is a great choice for a light meal or appetizer and can be enjoyed any time of the year.