Best 2 Chicken Egg Drop Soup Recipes
Chicken egg drop soup is a classic Chinese soup featuring a flavorful broth, tender chicken, and delicate egg ribbons. It's a comforting and nutritious dish perfect for a quick lunch or light dinner. This recipe collection offers three variations of this timeless soup: a traditional chicken egg drop soup, a spicy Szechuan-style soup, and a veggie-packed vegetarian version. Each recipe includes step-by-step instructions, cooking tips, and beautiful photos to guide you through the process. Whether you prefer a classic or a more adventurous flavor profile, these recipes have something for everyone.
Let's cook with our recipes!
CHICKEN EGG DROP SOUP
Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 243mg cholesterol, Sodium 956mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
CHICKEN EGG DROP SOUP
This is a recipe that I had cut out of a magazine (I don't know which one). I finally got around to making it last week and it was delicious. It's a little fancier than what you get at the Chinese take-out place. Naturally, I made a few minor changes. Also, I used black pepper because that is all I had.
Provided by Thea Pappalardo
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- 1. Pour chicken broth into a large saucepan. Add ginger and scallions and bring to a boil. Cover the pot and reduce the heat. Simmer for 20 minutes. Strain the broth into a large bowl and discard the scallions and ginger. Return the broth to the pot and stir in the wine.
- 2. While the soup is simmering, cut the chicken into 1/4" cubes. Toss the chicken with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper and sesame oil.
- 3. In a small bowl, dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup water. While the broth is simmering, add the cornstarch mixture and cook about 4 minutes, stirring, until the soup is somewhat thickened. Add the chicken and simmer an additional 2-3 minutes. Drizzle the eggs into the simmering soup a little at a time, stirring as you pour. There should be thin sheets of cooked egg. Stir in baby spinach and serve.
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables and free-range chicken eggs will make a big difference.
- Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
- Whisk the eggs in a bowl before adding them to the soup. This will help them to cook evenly and prevent them from curdling.
- Add the eggs slowly to the soup while stirring constantly. This will help to prevent them from curdling.
- Season the soup to taste with salt and pepper.
- Garnish the soup with green onions and sesame seeds before serving.
Conclusion:
This chicken egg drop soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover chicken. With its simple ingredients and quick cooking time, this soup is sure to become a family favorite.
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