Chicken and corn egg drop soup is one of our favorite variants of the ubiquitous “Egg Drop Soup” revered in Chinese restaurants around the world.

A popular mainstay of westernized Chinese menus, egg drop soup is so-named for its silky texture created by “dropping” beaten eggs into broth, creating an addictive and slurp-worthy result that is equal parts nourishing and comforting.

This filling variation adds chicken and corn for extra flavour. Best of all, it still only takes a few minutes to prepare.

So, keep scrolling for our foolproof Chicken & Corn Egg Drop Soup recipe. We hope it soups your needs egg-xactly.

Ingredients for Our Chicken & Corn Egg Drop Soup Recipe

For the chicken:

• 125g chicken thighs, diced
• 1/2 tsp soy sauce
• 1/8 tsp baking soda
• 1 tsp starch
• 1 tsp water

For the soup:

• 1 398mL can cream style corn
• 2 cans (2L) of chicken stock
• 2 tbsp cornstarch, mixed with 3 tbsp water
• 2/3 tsp salt
• 2/3 tsp sugar
• 2/3 tsp chicken powder
• 1 pinch white pepper
• 2 eggs, beaten
• 2 tbsp chopped scallions, for topping

NOTE: Looking for a shortcut? Just like for our chicken chow mein or chicken fried rice, you can use leftover rotisserie chicken to speed up the process.

Step by Step Instructions for Our Chicken & Corn Egg Drop Soup Recipe

This nourishing soup couldn’t be easier to whip together. Here are the step by step instructions!

To prep the chicken, dice it into small pieces and put it in a bowl with 1 tsp soy sauce, 1/4 tsp baking soda, and 1 tsp water. Mix well. In a pinch, you can skip this step, but it will help tenderize the meat further for that restaurant-quality silkiness. Set aside for at least 30 minutes.

In a pot over medium heat, combine your can of cream style corn with two cans of chicken stock. Bring it to a simmer and stir occasionally.

Add in your marinated chicken, and stir immediately to prevent chicken clumping together. Turn the heat up slightly to bring the soup back up to a simmer, and leave for 2 minutes so the chicken can cook.

While the soup is simmering, grab a separate small bowl and mix together 2 tbsp cornstarch and 3 tbsp of cold water to create your cornstarch slurry. This will help thicken your soup.

Make sure the cornstarch is fully dissolved, then slowly pour the slurry into your pot, ensuring you stir as you go. Be sure to pour gradually and stir quickly, otherwise you might get starch clumps in your soup.

Time to season! To your pot, add 2/3 tsp salt, 2/3 tsp sugar, 2/3 tsp chicken powder and 1 pinch of white pepper. Of course, give the soup a taste and adjust as needed to your preference.

In a separate small bowl, crack your two eggs, then beat them slightly with a fork or chopsticks.

With the soup at a rolling simmer, stir the soup clockwise a few times to create a bit of a whirlpool effect. Slowly pour your egg mixture into the soupy whirlpool, taking care to stir the soup at the same time in a clockwise motion to create the whispy eggs we’re going for.

Continue to stir as the egg cooks. It shouldn’t take long – only a minute or two.

When the eggs have solidified, you’re done!

Top your soup off with some scallions and enjoy.

We Hope You Enjoy Our Chicken & Corn Egg Drop Soup Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.