As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it’s a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn.
We interrupt our regularly schedule programming for a note from Kaitlin: Bill (our dad) is allotted a quota of published dad jokes per month. That was one of them. We apologize in advance for any distress caused.
Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local markets. Sweet young corn is my preference, but the season always seems to be early and short, hence, we usually use regular yellow corn, which is less sweet but has the body and depth of flavor for making a really flavorful soup. Fresh corn is still readily available during the fall season and if not, frozen corn is a convenient and always-available alternative.
Chicken Corn Egg Drop Soup is usually available on most Chinese restaurant menus if you look for it, and is a welcome change over the usual wonton, hot and sour, and egg drop soup standard trio of favorites. Kick off the start of cold weather days with this one, folks!
You’ll need:
- 4 ounces chicken breast, finely chopped
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1½ cups fresh or frozen sweet corn
- 5 cups organic or homemade chicken stock
- ½ teaspoon turmeric powder
- ½ teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- 1 pinch white pepper
- Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock
- 2 egg whites, lightly beaten (you can also include the yolks if you want)
- 1 scallion, chopped
- 1 tablespoon chopped cilantro (optional)
- Freshly ground black pepper (optional)
Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly.
Add the chicken to the soup, and use a spoon or ladle to break up any clumps of chicken while stirring for one minute.
Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes).
Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.”
Again, use your own discretion on how you personally like the texture of the egg!
Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
Enjoy this chicken corn egg drop soup!
- 4 ounces chicken breast, finely chopped
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1½ cups fresh or frozen sweet corn
- 5 cups organic or homemade chicken stock
- ½ teaspoon turmeric powder
- ½ teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- 1 pinch white pepper
- Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock
- 2 egg whites, lightly beaten (you can also include the yolks if you want)
- 1 scallion, chopped
- 1 tablespoon chopped cilantro (optional)
- Freshly ground black pepper (optional)
- Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
- Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
- Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Again, use your own discretion on how you personally like the texture of the egg!
- Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
X. says
This recipe is so warming and lovely. We made a double portion and kept snacking on it in mugs. We doubled the chicken just because we have it on hand. Highly recommend.
steve griffin says
I just returned from Hong Kong and had a very good corn chowder at a monastery. It was vegetarian. This recipe looks very similar to what I had except for the chicken pieces. I am going to try and make it. I will add the chicken but I also liked the one ladies comments about adding water chestnuts and celery. Love both of them and think they might add a little more flavor. Thanks for the recipe.
Bill says
Hi Steve, monasteries make the best vegetarian dishes!
Naomi says
I made this last night and sadly, left the soup for too long so it tasted slightly burnt – not sure if it was due to the bits of chicken burning? Or if I simmered the soup for too long. Can I check if this soup can be simmered for a while or must it be served immediately? Otherwise, texture was fantastic.
Bill says
Hi Naomi, You can simmer the soup for a while, but for best results, I would wait to add the cornstarch and eggs just before you serve. Happy cooking!
Sam says
To clarify, you thinly slice the raw chicken breast before marinating?
Judy says
Yes, please!
CindySue says
I use pre-ground chicken instead of chopping up pieces. I cook it in the skillet till done and I give it a few pulses in the blender until desired minced consistency. I do first add the the cornstarch, hoisin,and what it directs. Turmeric gives it its lowly color and flavor! I love lots of scallion. I also omit the corn and add minced raw water chestnuts, celery, and carrots. Oh and more eggs stirred on slowly. Yummeh!
leslie says
Your website is elegantly designed, has all the enticement of a delicious meal and the duo of good company in your telling of stories with the recipe’s. When once I announced clearly that I do not cook, now I am the top chef of our house and your website is nourishing my own happiness to create and learn in the kitchen and rave reviews from my partner (and me!) as we dine. Night before last, Chicken carrot noodle & spinach and tonight, chicken and corn egg drop soup. Thank you thank you! for sharing.
Judy says
What a lovely comment, Leslie! Thank you so much.
Cindy says
It’s my first time making soup and it turned out perfectly! Yum! I’m a little too proud of myself right now hehe… great recipe!
Bill says
Nice job Cindy! It’s ok to give yourself a little pat on the back every once in a while :)
Tally app says
That looks awesome- I’m gonna make it
Bill says
Definitely nice on a winter day :)
Nida k says
This was the best recipe and exactly what I was looking for!
Judy says
We are very glad, Nida!
Opal says
This is great! I just made it sort of haphazardly because I kinda doubled the recipe and didn’t have enough ingredients to back it up and it still turned out really well
Bill says
Excellent to hear that Opal! one of the great points of the recipe is that it’s really easy to make!
Helen says
This soup is delicious. I made it with left over roast chicken.
Thankyou!
Bill says
Hi Helen, Good idea on using the leftover roast chicken––I bet it was good!
Pey-Lih says
YUM! This complete comfort food, perfect for the Fall season even though it’s still 70 degrees in my neck of the wood. I will make this anyways! Thank you for this delicious recipe!
Bill says
Thanks Pey-Lih, as far as I am concerned, anything at or below 70 degrees F calls for soup!
Caden O'Brien says
Is the chicken cooked or raw?
Bill says
Hi Caden, we start with raw chicken for this recipe and then of course it gets cooking during the process :)
CK says
This soup looks good. Time to up my soup a notch.
The word ‘slurry’ does not have a positive note to it in the UK.
>> Bill (our dad) is allotted a quota of published dad jokes per month.
I thought it was pretty decent?
Bill says
Hi CK, Good point on the use of the word slurry – I will have to adjust it next time! About the joke: I thought it was a good pun too ;-)
Emily says
Ooooh! Please make sweet Yv Mi Geng next! :)
Bill says
Hi Emily, good one––will add it to the list!
Shelby says
You guys ever plan blog some real Chinese soups? I know it won’t be easy with all the Chinese herb/roots ingredients. Just wondering…
Bill says
Hi Shelby, We have some soups like, Chinese Chicken Mushroom Soup, Lotus Root & Pork Soup, and Yan Du Xian (Shanghainese Salted Pork Soup with Bamboo Shoots and Tofu) and there are others in the soup section of our recipe index and lists. If you’re asking specifically about more Cantonese soups or tonics, Judy and I have some planned, so stay tuned!