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Sweetcorn and Chicken Eggdrop soup in a bowl

Chicken and Corn Egg Drop Soup

Chicken and Corn Soup with Egg drop is substantial, warming and full of flavour. This is a simple version of the Asian classic, with creamy corn, poached chicken, bacon bits, green onions and chives, and drizzled with sesame oil.
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Course: Main Course
Cuisine: Asian
Keyword: Chicken and Corn Soup
Total Time: 30 minutes
Servings: 4

Equipment

  • Pot or casserole dish
  • Stovetop

Ingredients

  • ½ bunch green onion
  • 100 g streaky bacon
  • ⅓ bunch chives
  • 4 cloves garlic
  • 1.5 tablespoon sesame oil 2 tablespoon total for the recipe
  • 800 g creamed corn can
  • 2 cups frozen corn kernels
  • 4 cups chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoon Shaoxing wine Chinese cooking wine
  • 400 g chicken tenderloins
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 2 egg
  • ¼ teaspoon salt and pepper
  • 1 teaspoon sesame seeds black and white
  • 1 teaspoon sesame oil 2 tablespoon total for the recipe

Instructions

  • Trim green onions, then slice into two parts, the whites and the greens. Slice the green finely on an angle. Slice the white lengthwise into quarters, then dice. Slice bacon and chives, and mince garlic.
    ½ bunch green onion, 100 g streaky bacon, ⅓ bunch chives, 4 cloves garlic
    Ingredients to make Sweetcorn and Chicken Eggdrop soup
  • Heat sesame oil in your pot or casserole dish, then add sliced bacon and cook for 2-3 minutes, or until crispy. Remove with a slotted spoon or tongs, reserving the oil and bacon fat.
    1.5 tablespoon sesame oil, 100 g streaky bacon
    bacon in a pot on the stove
  • Add white chopped green onion and garlic to the pot, and cook for a minute until fragrant.
    ½ bunch green onion, 4 cloves garlic
    Green onion and garlic in a pot on the stove
  • Add creamed corn, corn kernels, chicken stock, soy sauce, Shaoxing wine and stir. Add chicken to the pot, submerge and simmer on medium heat, covered, for 12 minutes. Stir occasionally to make sure nothing is sticking to the bottom.
    800 g creamed corn, 2 cups frozen corn kernels, 4 cups chicken stock, 1 tablespoon soy sauce, 2 teaspoon Shaoxing wine, 400 g chicken tenderloins
    Soup in a pot on a stove
  • Make a cornflour slurry by mixing equal parts cornflour and water in a small bowl.
    1 tablespoon cornflour, 1 tablespoon water
    Cornflour slurry in a bowl with a spoon
  • Crack egg into a jug (or vessel with a pouring spout) and whisk.
    2 egg
    Whisked egg in a mixing container
  • Use tongs to remove a piece of chicken from the soup, check if cooked, then remove all and shred using two forks. Keep soup simmering over low heat.
    Shredded chicken on a board with two forks
  • Mix cornflour slurry then add to the soup, and stir through. Stir soup in a circular motion. Pour in a thin stream of egg to form egg ribbons. Season to taste.
    2 egg, ¼ teaspoon salt and pepper
    Pouring egg into soup
  • Serve kids soup topped with shredded chicken.
    For adults, top with bacon, green onion, chives, sesame seeds and a few drops of sesame oil.
    ⅓ bunch chives, 1 teaspoon sesame seeds, 1 teaspoon sesame oil, ½ bunch green onion
    Sweetcorn and Chicken Eggdrop soup in a bowl with a pot in the background

Nutrition

Calories: 633kcal | Carbohydrates: 61g | Protein: 45g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 2033mg | Potassium: 1212mg | Fiber: 4g | Sugar: 15g | Vitamin A: 397IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg