Why order takeout when you can make better egg drop soup at home? This Chicken-Corn Egg Drop Soup recipe is just as easy but tastes so much better. Ginger and garlic add a layer of aromatic flavor to the broth mixture that's the base of this soup. Perfectly poach a chicken breast in the mixture, then remove and shred to serve over top. Thicken the broth with some cornstarch for body, then add the egg to the hot soup (it cooks immediately to form soft ribbons). Fresh corn adds sweetness to this super simple but delicious Chicken-Corn Egg Drop Soup. This recipe was created in partnership with Bon Appétit and Shilpa Uskokovic.
Place 2 cups broth, chicken, corn, garlic, ginger and sugar in a medium Dutch oven (or other heavy pot). Cover and heat over medium heat to a simmer. Simmer for 10 minutes or until the chicken is done (do not overcook).
Remove the chicken to a cutting board. Shred the chicken.
Stir the cornstarch and 1/4 cup remaining broth in a cup until the cornstarch is dissolved. Pour the remaining 1 3/4 cups broth into the pot. Heat over medium-high heat to a boil. Add the cornstarch mixture and cook and stir for 1 minute or until the soup is thickened. Reduce the heat to medium.
Beat the eggs and salt in a bowl with a fork or whisk. Slowly pour the eggs in a steady stream into the hot soup, gently stirring to create ribbons of egg.
Divide the soup among 4 bowls. Top with the shredded chicken. Add sliced green onion, a drizzle of soy sauce and a sprinkle of ground white pepper, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.