Chicken and Corn Egg Drop Soup with Dumplings
A soup full of stew energy with tender chicken and sweet corn but with a cook time of no time. Chicken broth and canned corn are the base of this soup, which sounds incredibly basic I know. But not to worry, because grandma's favorite tri-fecta of ingredients in the form of scallions, garlic, and ginger that are then sautéed with marinated chicken thigh turn a seemingly sad puddle of chicken corn water into a glistening bowl of hearty comfort that's begging to be eaten with dumplings or noodles.
At a glance
Yield
4 bowlsTime
20 minutesIngredients
Chicken
3 chicken thighs (3/4 lb chicken thighs), finely chopped
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon sake
Soup
3 cloves garlic
4 scallions plus extra for sprinkling
3 slices ginger size of thumb
1 can of sweet whole kernel corn (15.25 oz)
3 cups chicken broth
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon rice vinegar
3 eggs
Fillings
6-8 frozen dumplings
Preparation
Prep chicken
In a large mixing bowl, add finely chopped chicken thigh, soy sauce, sake, and corn starch (the corn starch allows the chicken to stay tender when cooked). Mix everything together until the all the ingredients are incorporated and the chicken evenly coated. Cover and let marinate for 15 minutes.
Make soup
In a pot with a generous pour of olive oil on medium heat, add garlic, scallions, and ginger slices. Sauté for 1 minute until fragrant and sizzling. Add marinated chicken thigh and cook until browned, about 5 minutes or so.
Pour in corn, chicken broth, salt, sugar, and rice vinegar and bring the soup to a boil, then add dumplings and cook for 7 minutes until cooked through. Once the dumplings are finished cooking, bring the boiling soup down to a very mild simmer.
Beat eggs and pour through a slotted spoon into the simmering soup to create the signature "egg drop" ribbons. Let it simmer for a minute or so to let the eggs cook until firm. Ladle soup into bowls and top with scallions, fresh corn, and enjoy!
1 Comment
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Chicken
3 chicken thighs (3/4 lb chicken thighs), finely chopped
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon sake
Soup
3 cloves garlic
4 scallions plus extra for sprinkling
3 slices ginger size of thumb
1 can of sweet whole kernel corn (15.25 oz)
3 cups chicken broth
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon rice vinegar
3 eggs
Fillings
6-8 frozen dumplings
Replies
This soup is A.MA.ZING. So good!!!!! 😭😭😭🙏 thank you for sharing!!
One note I’ll make - in the written instructions, there is no mention of how the garlic and ginger should be prepared. I’ve minced them, since I wasn’t sure.
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