Ingredients for Chicken Corn Egg Flower Soup
- 6 cups fat-free chicken broth
- 1 inch gingerroot, thinly sliced
- 1 tablespoon cornstarch
- 1 cup frozen whole kernel corn
- 2 large eggs, lightly beaten
- 1 1/2 cups boneless skinless chicken, cooked, shredded or diced
- 2 green onions, thinly sliced
- 2 tablespoons light soy sauce
- 1/4 cup cold water
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How to Make Chicken Corn Egg Flower Soup
- In a medium saucepan, combine 6 cups chicken broth and 1 inch of thinly sliced ginger.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 5 minutes to infuse the broth with ginger flavor.
- Remove the ginger slices from the soup.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 1/4 cup of cold water until smooth.
- Add the 1 cup of frozen corn kernels to the saucepan. Stir in the cornstarch slurry.
- Cook over medium-high heat, stirring constantly, until the soup boils and slightly thickens (about 1-2 minutes).
- Slowly drizzle the 2 lightly beaten eggs into the boiling soup while stirring constantly in one direction with a light hand to create delicate egg ribbons.
- Add 1 1/2 cups of shredded or diced cooked chicken to the soup.
- Reduce heat to low, cover, and simmer for 10 minutes to heat the chicken through.
- Remove the soup from the heat.
- Stir in 2 tablespoons of Kikkoman soy sauce (adjust to your taste) and 2 thinly sliced green onions.
- Serve the soup immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
4g
Fat
3g
Carbs
2g
