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.
Chinese Chicken and Egg Drop Soup
By Chatelaine51
PREP TIME
15 min
TOTAL TIME
20 min
Makes
6 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
- 14 g,
- Carbohydrates
- 15 g,
- Fat
- 4 g,
- Fibre
- 1 g,
- Sodium
- 777 mg.
FILED UNDER: Asian Easy dinners lunch Make-ahead meals soups
