Chicken and Corn Egg Drop Soup Recipe
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.