Chicken And Corn Egg Drop Soup
Chicken and Corn Egg Drop Soup
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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.