Chicken Corn Egg Drop Soup (VIDEO)

Name: Chicken Corn Egg Drop Soup (VIDEO)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 8 oz chicken breast (cut to 1/4" thin strips); 1/4 tsp white pepper; 1 tbsp shaoxing wine; 1/2 tbsp oyster sauce; 4 eggs (beaten); 2 tbsp water; 8 cups low sodium chicken broth; 2 cups corn (fresh or frozen, roughly chopped); 1/4 cup cornstarch; 1/2 cup water; 1 tsp kosher salt (to taste); 1 tsp white pepper; 1/2 tsp MSG (optional); 1/4 tsp turmeric (optional, for color; you can also use 4-5 drops of yellow food coloring); 2 scallions (chopped); 1 tsp sesame oil (optional)

7 steps

Prep:5minCook:5min

Chicken Corn Egg Drop Soup is a common dish you can find just about any Chinese restaurant. It's an extremely flavorful soup filled silky ribbons of egg floating in a flavorful chicken broth with tender pieces of chicken and sweet corn!

Updated at: Tue, 23 Dec 2025 00:02:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.6 kcal (10%)

Total Fat7.9 g (11%)

Carbs18.5 g (7%)

Sugars3.7 g (4%)

Protein17.7 g (35%)

Sodium555.9 mg (28%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8 ozchicken breast

cut to 1/4" thin strips

¼ tspwhite pepper

1 Tbspshaoxing wine

½ Tbspoyster sauce

4eggs

beaten

2 Tbspwater

8 cupslow sodium chicken broth

2 cupscorn

fresh or frozen, roughly chopped

¼ cupcornstarch

½ cupwater

1 tspkosher salt

to taste

1 tspwhite pepper

½ tspMSG

optional

¼ tspturmeric

optional, for color, you can also use 4-5 drops of yellow food coloring

2scallions

chopped

1 tspsesame oil

optional

Instructions

Step 1

Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.

Step 2

Crack the eggs in a bowl and add 2 tbsp of water and mix well until beaten.

Step 3

In a pot over medium high heat, add the chicken broth, marinated chicken, and corn. Cover and bring to a boil for 1 minute to cook the chicken. Uncover and reduce heat to low.

Step 4

In a small bowl, mix together the water and cornstarch to create a slurry and pour it into the broth until slightly thickened. Turn off the heat and let the broth cool to 150F-160F.

Step 5

Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbon of egg or "egg flowers" in the soup.

Step 6

Season with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.

Step 7

Stir in scallions, and add sesame oil if desired. Enjoy!

View on CJ Eats Recipes

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