Chicken Corn Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8-10 cups water2 chicken breasts (or more depending on how much you want) 1 Small bag of frozen sweet corn (around 2 cups)4 Eggs beaten 3 tbsp cornstarch and 2 tbsp water dissolvedSalt and pepper to taste
1. Fill soup pot with 8-10 cups water and bring to boil. Add a healthy pinch of salt and pepper to water.
2. Cut chicken breasts into .5 inch strips
3. When water is boiling, add chicken
4. When chicken is no longer pink, skim the top of the water and remove the chicken goop that floats. Lower heat down to medium
5. Add frozen corn and allow it to warm up
6. Mix cornstarch and water together.
7. While stirring the pot, add cornstarch and continue to stir until soup begins to thicken.
8. Once soup is at consistency of your liking, continue to stir soup and add beaten eggs slowly.
9. Season with salt and pepper as needed.
Serving Size: Good 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DLISHUZ.
2. Cut chicken breasts into .5 inch strips
3. When water is boiling, add chicken
4. When chicken is no longer pink, skim the top of the water and remove the chicken goop that floats. Lower heat down to medium
5. Add frozen corn and allow it to warm up
6. Mix cornstarch and water together.
7. While stirring the pot, add cornstarch and continue to stir until soup begins to thicken.
8. Once soup is at consistency of your liking, continue to stir soup and add beaten eggs slowly.
9. Season with salt and pepper as needed.
Serving Size: Good 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DLISHUZ.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 3.5 g
- Cholesterol: 103.2 mg
- Sodium: 1,456.4 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 14.5 g
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