Egg Drop Soup with Corn & Chicken

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


3 large corn cobs
2 chicken thighs
5 garlic cloves
3 sprigs of thyme
3 spanish onions, finely chopped
2 tbsp unsalted butter
1 tbsp vegetable oil
1 cup carrots, sliced
1 tsp turmeric powder
5 egg
3 tbsp low-sodium soy sauce
2 tbsp roasted sesame oil
Nutritional Facts
Amount Per Serving
467 Calories
27 g
Saturated fat
8 g
871 mg
13 g
21 g
5 g
35 g


  1. Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later.

  2. Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour.

  3. Strain the broth. Shred the chicken thighs and set them aside for later.

  4. In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes.

  5. Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to 10 minutes.

  6. Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

  7. Add the soy sauce and sesame oil and season to taste with salt and pepper.

    Recipe courtesy of Chef Minh