Chicken, Sweetcorn + Egg Drop Soup
4 People
250 Cals
Chicken, Sweetcorn + Egg Drop Soup
4 People
250 Cals
About the recipe
There’s something incredibly comforting about a bowl of Chicken, Sweetcorn + Egg Drop Soup. Light yet deeply nourishing, this simple soup comes together in just 10 minutes and feels like a big warm hug in a bowl. It's one of those recipes I turn to when I want something quick, wholesome and satisfying without spending hours in the kitchen.Made with protein-rich chicken, silky ribbons of egg, sweetcorn, silken tofu and a nourishing bone broth base, this soup is packed with goodness while remaining naturally low in carbohydrates. I love enjoying it for breakfast, lunch or dinner, especially on cooler days when I want something warming and restorative.The idea of adding eggs to soup is one that runs through cultures and generations around the world. My Polish great-grandmother used to make what she called Lane Kluski — literally "poured noodles" — where beaten eggs were drizzled into simmering broth to create delicate ribbons and strands. The Greeks enrich their famous chicken soup, Avgolemono, by whisking eggs and lemon into the broth, creating a silky, creamy texture without cream. In Italy, beaten eggs are stirred into hot brodo along with grated Parmesan to make Stracciatella, a simple yet deeply nourishing soup with wonderful substance and flavour.This Chicken, Sweetcorn + Egg Drop Soup feels like a modern version of these beautiful traditions. Simple ingredients transformed into something comforting, nourishing and satisfying — proving that sometimes the most humble meals are the ones we return to again and again.The bone broth adds even more nutritional value, providing collagen, minerals and an impressive protein boost. If your bone broth contains around 12 g of protein per 250 ml, you'll be adding almost 58 g of protein from the broth alone across the entire recipe. Combined with the chicken, eggs and tofu, this soup becomes a wonderfully balanced high-protein meal that supports muscle health, satiety and overall wellbeing.Fresh ginger and garlic bring beautiful flavour while also offering natural compounds that may help support immune function and digestion. Sweetcorn adds a touch of natural sweetness and fibre, while silken tofu contributes plant-based protein and a silky texture that works perfectly with the delicate egg ribbons.Enjoy this soup just as it is, or serve it with steamed jasmine rice, rice noodles or extra vegetables such as steamed cabbage for a heartier meal.
Nutrition Per Serving
250
Calories
9g
Fat
2g
Saturates
3g
Sugars
419mg
Salt
30g
Protein
13g
Carbs
2g
Fibre
Ingredients
- 1.2 litres chicken stock or protein-rich bone broth
- 1 teaspoon freshly grated ginger
- 1 –2 cloves garlic finely grated
- pinch of white pepper
- 200 g sweetcorn kernels fresh, frozen or tinned
- 300 g cooked shredded chicken
- 400 g silken tofu cut into cubes
- 2 spring onions finely sliced
- 2 tablespoons tamari or soy sauce or to taste
- 2 eggs lightly whisked
- 2 tablespoons cornflour mixed with a splash of water to form a slurry
- Sesame oil to serve
Optional Embellishments
- Steamed jasmine rice
- Rice noodles
- Steamed cabbage
- Extra spring onions
- Fresh coriander
Method
- Place the chicken broth, ginger, garlic, sweetcorn, shredded chicken, spring onions and tamari into a medium saucepan.
- Bring to a gentle simmer and cook for 3–5 minutes, allowing the flavours to infuse into the broth.
- Stir in the cornflour slurry and simmer for another minute until the soup thickens slightly.
- Gently add the silken tofu and allow it to warm through for 1–2 minutes. Take care not to stir too vigorously.
- Reduce the heat to low. Slowly drizzle the whisked eggs into the soup in a thin stream. Allow the eggs to sit undisturbed for about 10 seconds before gently stirring once or twice with a spoon to create delicate ribbons throughout the broth.
- Taste and adjust seasoning if needed.
- Ladle into generous serving bowls and finish with a drizzle of sesame oil and extra spring onions.
- Serve as is or alongside steamed cabbage, steamed jasmine rice or noodles.
Notes + Inspiration
For extra goodness, fold through a few handfuls of baby spinach before serving.
Leftover roast or poached chicken works beautifully in this recipe.
This soup keeps well in the fridge for up to 4 days. Why You'll Love This Soup ✔ High in protein
✔ Ready in 10 minutes
✔ Naturally low in carbohydrates
✔ Nourishing and comforting
✔ Budget-friendly
✔ Gluten-free
✔ Immune Boosting
✔ Delicious for breakfast, lunch or dinner
Leftover roast or poached chicken works beautifully in this recipe.
This soup keeps well in the fridge for up to 4 days. Why You'll Love This Soup ✔ High in protein
✔ Ready in 10 minutes
✔ Naturally low in carbohydrates
✔ Nourishing and comforting
✔ Budget-friendly
✔ Gluten-free
✔ Immune Boosting
✔ Delicious for breakfast, lunch or dinner
