You can make restaurant-quality egg drop soup at home with ingredients that you probably already have on hand. If you like, add in more veggies like snow peas, bean sprouts, or mushrooms. This is perfect comfort on rainy days.

Serves 4


  • 1 Tbsp. vegetable oil
  • 1 pound ground chicken (or ground pork)
  • 6 cups reduced-sodium chicken broth
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. freshly grated ginger
  • 3 large eggs, lightly beaten
  • 2 cups corn kernels, frozen and thawed, canned, or roasted
  • 1 green onion, thinly sliced, for garnish, optional
  • 1 Tbsp. sesame seeds, for garnish, optional


    Total time: 20 minutes

    Heat the oil in a large stockpot or Dutch oven over medium heat. Add the ground chicken, and cook until browned, 3 to 5 minutes, making sure to crumble the chicken as it cooks.

    Drain any excess fat, and transfer the browned meat to a plate; set aside.

    Combine the chicken broth, soy sauce, and ginger in the same pot over medium heat. Bring to a boil; reduce the heat, and simmer.

    Gradually add the eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.

    Stir in the reserved chicken and the corn until heated through, 2 to 3 minutes.

    Serve immediately, garnished with the green onion and sesame seeds, if desired.

    Per Serving: Calories, 373; Fat, 17.8g; Protein, 38g; Carbohydrates, 16g; Fiber, 1g; Cholesterol, 238mg; Iron, 2mg; Sodium, 998mg; Calcium, 29mg.

    From Damn Delicious: 100 Super Easy, Super Fast Recipes (Oxmoor House) by Chungah Rhee.

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