10-Min Chicken and Corn Egg Drop Soup Recipe

Chicken and Corn Egg Drop Soup is the ultimate bowl of comfort—silky egg ribbons swirling through a rich, savory chicken broth, dotted with juicy corn and tender chicken pieces. It’s warm, cozy, and unbelievably easy to make in just 10 minutes! With my simple secret, you’ll master those delicate egg ribbons every time and enjoy a homemade soup that’s even better than takeout.

Chicken and Corn Egg Drop Soup Recipe

Serves: 4–6
Prep time: 5 minutes
Cook time: 5 minutes

For the chicken
1 chicken breast, cut into small cubes
Pinch of salt
Pinch of white pepper

For the soup
1 cup frozen corn kernels, defrosted
4 large eggs
2 tablespoons cornstarch, or replace with sweet potato starch or arrowroot starch
6 tablespoons water
6 cups chicken stock, unsalted
1/4 teaspoon salt
Pinch of white pepper
2 stalks scallions, chopped
Dash of sesame oil

Chicken and Corn Egg Drop Soup Instructions

1. Prepare the chicken

• Cut the chicken breast into small, bite-sized cubes.
• Season the chicken breast with salt and white pepper. Set aside.

2. Prepare the other ingredients

• Chop the scallions and set aside.
• In a bowl, crack the eggs and whisk until smooth.
• In a small bowl, combine the cornstarch with water to make a slurry.

3. Cook the soup

• In a pot over high heat, pour in the unsalted chicken stock and add the salt. Bring the stock to a gentle simmer.
• Add the seasoned chicken and defrosted corn kernels. Cook on high heat for about 2 minutes, until the chicken is cooked through.
• Stir in the cornstarch slurry and let the soup thicken slightly.
• Reduce the heat to medium. Drizzle the beaten eggs in a circular motion. Then bring the heat back to high to set the ribbons.
• Tip: For thinner egg ribbons, stir continuously as you pour; for larger ribbons, wait a few seconds before stirring.

4. Finish and serve

• In a pot, add the chopped scallions, sesame oil, and white pepper. Stir gently to combine.
• Ladle the soup into bowls and serve hot.

Tips & notes

• Chicken choice: Chicken breast makes the soup light and lean, while thighs add extra flavor and juiciness.
• Freezer hack: Keep frozen corn on hand—it adds natural sweetness and makes this recipe come together fast.
• Thickening: The cornstarch slurry creates a thicker, silkier consistency—adjust the amount to make the soup as light or rich as you like.
• Heat control: Right before adding the eggs, lower the heat to medium so they set gently. Once all the eggs are in the pot, turn the heat back up to high to help the ribbons fully cook and float beautifully.
• Perfect egg ribbons: For thinner egg ribbons, stir the soup as you pour in the beaten eggs. For larger egg ribbons, wait a few seconds before stirring—this simple trick makes all the difference.
• Perfect pairing: Enjoy this cozy soup with my quick egg fried rice and garlicky broccoli for a complete, comforting meal.