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, replace with tapioca starch or sweet potato 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.
• Bring the heat back to high, let it set briefly, then gently stir.

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

• Prep ahead: Cube and season the chicken in advance; store in the fridge for up to 1 day. Eggs can also be whisked ahead and kept covered until ready to use.
• Time-saving shortcut: Keep frozen corn on hand—it adds natural sweetness and makes the soup come together fast.
• Thickening: The cornstarch (or alternative starch) slurry creates a silkier consistency. Adjust the amount for a lighter or thicker soup.
• Heat control: Lower the heat to medium just before adding the eggs so they set gently. After all eggs are in, return to high heat to help the ribbons fully cook and float beautifully.
• Perfect egg ribbons: For thinner ribbons, stir the soup as you drizzle in the eggs. For larger ribbons, wait a few seconds before stirring.
• Protein replacement: Swap chicken for shrimp, scallops, pork, or tofu.