Description
A cozy, protein-packed bowl of egg drop soup made with rich bone broth, tender shredded chicken, sweet corn, and delicate ribbons of egg for a simple, nourishing meal that comes together in minutes.
Ingredients
Units
Scale
- 5 cups bone broth (I recommend using Bare Bones or Kettle & Fire for its higher protein - substitute chicken broth)
- 3/4 cup shredded chicken (about 7 oz)
- 1/2 cup corn kernels
- 1/2 teaspoon white pepper (substitute black pepper)
- 1 teaspoon salt (note that amount can vary depending on the saltiness of your broth - start with a little and work your way up as you taste)
- Sprinkle of turmeric (optional; enhances the yellow color without affecting flavor)
- Cornstarch slurry: 1 tablespoon cornstarch mixed with 1/4 cup water
- 2 eggs, beaten with 1 tablespoon water
- Optional garnish: Drizzle of roasted sesame oil, chopped green onions
Instructions
- In a medium pot, bring the bone broth to a gentle simmer over medium heat.
- Add the white pepper, salt, and turmeric (if using). Stir to combine.
- Stir in the shredded chicken and corn kernels. Let everything simmer for about 2 – 3 minutes until warmed through.
- Make your cornstarch slurry by mixing the cornstarch and water in a small bowl. Stir the cornstarch slurry, then slowly pour it into the soup while stirring. Let the soup simmer for about 1 minute until slightly thickened.
- To a small bowl, beat the eggs with water.
- Whisk the soup in one direction then turn off the heat and, in the opposite direction, slowly drizzle the beaten eggs into the pot. The eggs will instantly form delicate ribbons.
- Taste and adjust salt if needed. Ladle into bowls and garnish with a drizzle of roasted sesame oil and chopped green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3