Chinese Chicken and Egg Drop Soup



15 min


20 min


6 servings

Chinese Chicken and Egg Drop Soup

Try our version of egg drop soup, the traditional Asian dish of beaten eggs in hot chicken broth.


  • 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


  • 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.

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.