Chinese Chicken and Egg Drop Soup
58
- Prep Time15 min
- Total Time20 min
- Makes6 servings
Try our version of egg drop soup, the traditional Asian dish of beaten eggs in hot chicken broth.
Ingredients
1 900-mL carton low-sodium chicken broth
1 398-mL can creamed corn
1 egg
2 tsp cornstarch
2 tsp low-sodium soy sauce
1 tsp rice vinegar
2 cups shredded rotisserie chicken
1 green onion, thinly sliced, optional
Instructions
Combine broth and creamed corn in a medium pot over medium-high. Boil, then reduce heat to medium-low and simmer.
Beat egg in a small bowl. In another bowl, stir 1 tbsp water with cornstarch, soy sauce and rice vinegar until smooth. While stirring soup, gradually pour in egg in a steady stream. Stir in soy sauce mixture and chicken. Bring to boil, then remove from heat. Sprinkle on green onion, if desired.
Nutrition (per serving)
Calories 141, Protein 14g, Carbohydrates 15g, Fat 4g, Fibre 1g, Sodium 777mg.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
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