Chinese Chicken and Egg Drop Soup

Name: Chinese Chicken and Egg Drop Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
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

Prep Time15 mins
Total Time20 mins
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)

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.

This article was originally published on Jan 01, 2017