Chicken, corn & eggdrop soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Start a perfect meal with this thick, chunky soup cooked with chicken, sweet corn kernels, eggs, onions and chopped fresh parsley.

chicken, corn and eggdrop soup

Ingredients :

1 chicken breast (boned, about 1/2 kilo), boiled
1 225 g. (8 oz.) can of sweet corn kernels
1 onion, diced
2 eggs, beaten
6 c. of chicken broth or stock
1 tsp. of chopped fresh parsley
1 tbsp. of butter
2 tbsp. of cornstarch
salt and pepper to taste

How to :

Roughly chop chicken meat. Set aside 1/2 c. of chicken broth.

Over medium heat, melt butter in a saucepan or casserole. When bubbling, add onions. Cook until transparent. Add chopped chicken meat and cook until well coated in butter. Pour in chicken broth. Add corn kernels and corn liquid. Bring to a soft boil. Disperse cornstarch in 1/2 c. of chicken broth and add to boiling soup. Stir until soup thickens. Pour in beaten eggs in a thin stream while stirring constantly. Finally, add chopped parsley.

May 22, 2003  Print This Post   
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Comments

2 Responses to “Chicken, corn & eggdrop soup”
  1. marie says:
    January 27, 2007 at 4:42 pm

    i love chinese soups and i’m getting tired with the instant ones (the kind which you just add water and egg :mrgreen: ) can i substitute the cornstarch with flour??

    Reply
  2. Connie says:
    January 29, 2007 at 3:27 pm

    flour will make the soup cloudy, marie.

    Reply
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