Chicken and corn soup
Chicken corn soup is a light, savory bowl with silky ribbons of egg. Diced chicken and sweet corn simmer in a ginger-scented broth, then beaten egg is stirred in at the end. Soy sauce and green onion finish it. It is ready in about 20 minutes.
- 20 minTotal time
- 2Servings
- 300kcal / serving
- 34 gProtein
The science: why this works
Why the egg forms ribbons
Egg proteins set quickly in hot broth. Pouring the egg in a thin stream while stirring in one direction spreads it into thin strands before it can clump, which makes silky ribbons. Slow, gentle heat gives soft, silky results, while harsh heat makes proteins tight and dry.
Learn: Proteins set when they heat →Why the chicken is diced finely
Tiny pieces of chicken cook through in just 8 minutes and stay tender in the broth. Cooking to 165°F (74°C) with no pink keeps it safe without drying it out. Even pieces mean even cooking, so nothing is raw while something else is overdone.
Learn: Cut food the same size →Why the broth just simmers
A gentle simmer cooks the chicken while keeping the broth clear. A rolling boil would toughen the meat and break the egg into small bits. Keep the heat low enough that only small bubbles rise. This also makes the broth taste cleaner and look clearer.
Learn: Boil vs. simmer →Chicken and corn soup
20 minutes · 2 servings · Chinese · Soup
Ingredients
Makes 2 servings
- 200 gchicken breast, finely diced
- 200 gfrozen corn
- 750 mlchicken broth
- 2eggs
- 1 tspgrated ginger
- 1 tbspsoy sauce
- 2green onions, sliced
- Black pepper
Method
Tips for the best result
- Stir in one direction while pouring the egg for even ribbons.
- Add the soy sauce at the end, as broth is already salty.
- Use frozen corn straight from the freezer.
Swaps
- Swap the chicken breast for shrimp, cooked until pink for about 3 minutes.
- Swap the soy sauce for a pinch of salt if you want a lighter color.
- Swap the green onion for fresh cilantro.
Storing and reheating
Cool quickly and refrigerate within 2 hours for up to 3 days. Reheat gently to 165°F (74°C). The egg texture is best fresh.
Chicken and corn soup: questions
How do you make egg drop soup ribbons?
Pour beaten egg slowly into simmering broth while stirring in one direction. A thin stream makes thin, silky ribbons.
Can I use cream corn?
Yes, cream-style corn makes it thicker and sweeter. Use less broth if you do.
Is the soup safe with just 1 minute of egg cooking?
Yes, as long as the broth is simmering hot and the egg is fully set. The strands should look firm and opaque.
