Egg Drop Soup with Chicken

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Egg Drop Soup with Chicken

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Ingredients

Adjust Servings:
Chicken & Corn
1/2 pound Chicken Breast Boneless, skinless, cut into 1/2-inch strips
1 cup Corn
Broth
2 cups Chicken Broth
1 tablespoon Chives Cut into small pieces
2 teaspoons Soy Sauce
1/2 teaspoon Five Spice Powder
Egg Mixture
2 Eggs Beaten
2 teaspoons Cornstarch To thicken the eggs (optional)
For Serving
Dashes White Pepper Powder

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Cuisine:

Healthier than your Chinese take-out version

  • 20 min
  • Serves 2
  • Easy

Ingredients

  • Chicken & Corn

  • Broth

  • Egg Mixture

  • For Serving

Directions

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Egg drop soup is a great example of when simple meets great. From the basic and short list of ingredients to the short amount of time it takes to prepare, I’m always pleasantly surprised by how tasty this dish is. My version of the soup skips the yellow food coloring and high amounts of cornstarch typically found in recipes of Chinese take-out restaurants. Packed with protein from the chicken and eggs, it makes a great appetizer or entree.

Steps

1
Done

Combine the broth ingredients (chicken broth, chives, soy sauce, and five spice powder) in a large bowl or cup. Add the broth to a large pan over medium high heat. 

2
Done

When the broth comes to a boil, add the egg mixture and whisk to combine, about 1 minute.

3
Done

Lower the heat to medium and add the chicken and corn to the broth.

4
Done

Cook for 5 minutes, stirring frequently. When the chicken is cooked (it has turned white), transfer to a bowl and sprinkle with white pepper powder to serve.  

Rebecca Chan

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