Over the last year that my husband and I have been married, we’ve already found a few favorite recipes that we make time and time again. This Chicken Egg Drop soup is so easy to make and it’s really comforting on a chilly day. We’ve finally been having a bit of rain here in Colorado so soup was definitely on the calendar for dinner.
My husband started making me just the Egg Drop Soup portion of this recipe and because we can’t just leave things alone, we tried to figure out ways to doctor it up to make it a full meal. We thought that some shredded chicken would be great in it and would mimic the shape of the ribbons of egg in the soup.
We’ve talked about adding a little bit of corn to this soup for a little burst of sweetness. Sometimes we’ll serve it with some fried wonton strips for a delicious crunch. We try not to do that too often because you know, balance. Another great way to have this is to toss in some softened rice vermicelli or bean thread noodles. We like to keep these on hand for times when we want to make some Pho soup. {Our fave!}
If I don’t have a rotisserie chicken on hand for shredding, then I like to just poach a chicken breast and shred it to add to soups and things. This is what I do more often than not. It’s so easy!
Start with a large chicken breast. The soup makes about 4 servings so this is plenty of chicken. I like to trim my chicken breasts really well.
Then just put it into a pot with one cup of the chicken stock. Put a lid on it and cook the chicken breast over medium to medium-high heat for 20-25 minutes until cooked through.
Once your chicken is cooked, pull it out of the remaining cooking liquid and shred it. You can do this with two forks or you can do it the easiest way ever…
Did you know you can shred chicken in your mixer?? Once I found this tip I could never go back to doing it the hard way. Make sure that you don’t put the cooking liquid in the mixer though. This will make a mess and it will take a lot longer to shred the chicken. Chicken breast minus cooking liquid = more friction.
See how easy that is! I like this to be shredded pretty fine for the soup so I leave it in there for a couple minutes. After you’re done shredding, pour the warm cooking liquid back over the chicken to keep it moist and set aside.
This next part moves really fast so I like to have the chicken already shredded and ready to go. Combine the remaining four cups of chicken stock with the soy sauce and sesame oil in a larger pot and bring it to a boil.
While this is coming to a boil, mix together your cornstarch and water. Then stir this into your boiling broth.
Next, slowly drizzle your beaten eggs into the broth while whisking gently. You want to create nice ribbons of egg in the soup.
Now just add a little white pepper and your soup is done! Put some of the shredded chicken in the bottom of your bowl and ladle the Egg Drop Soup over the top.
Most often we eat this yummy soup with jasmine rice. Honestly that’s the longest part of cooking this meal! The rice cooker takes about 40 minutes but it’s so easy. You might have a rice cooker at home but if you don’t love yours or don’t have one at all, I highly recommend to check out this one. It makes it so simple, cooks the rice perfectly every time, and even plays a happy song when your rice is done.
I know that you and your family will enjoy this super easy, comforting soup!
Ingredients
- 1 large chicken breast
- 5 C chicken broth, divided
- 1 t soy sauce
- 1 t sesame oil
- 4 t cornstarch
- 2 T + 2 t water
- 2 eggs beaten
- 1/8 t white pepper
Instructions
- Trim chicken breast and poach in 1 cup of the chicken broth over medium to medium-high heat for 20-25 mins until cooked through.
- Remove chicken from remaining liquid and shred. Return chicken to liquid and set aside.
- Combine remaining chicken broth (4 cups), soy sauce, and sesame oil. Bring to boil.
- Stir together cornstarch and water. Pour into boiling broth.
- Whisk gently while pouring in eggs. Add the white pepper and you're done!
Sounds yummy!
It’s so good!