10-Minute Egg Drop Soup – a delicious recipe with cream of chicken, chicken broth, whole kernel corn, eggs, salt, Scallions. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a medium-sized pot, mix together the cream of chicken, chicken broth, and 12 ounces of water (you can use the cream of chicken can as a measuring cup). Bring to a boil over medium-high heat.
2
Once the soup has come to a boil, add the can of corn, including the juice. Bring the soup back to a boil over medium-high heat.
3
While the soup comes back up to a boil, whisk the eggs plus 5 teaspoons of very cold water in a small separate bowl. Chop the scallions and set aside.
4
Bring the pot down to a simmer. While stirring the soup, slowly pour in the whisked eggs (continue stirring as you mix in the eggs; this is important). Stir until the eggs begin to flower. Add salt, to taste.
5
Serve warm in individual bowls and garnish with scallions.
445
kcal
Calories
17
g
Fat
6
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces cream of chicken, 12 ounces chicken broth, 1 (15-ounce) can whole kernel corn, 4 eggs, and more.
Yes, 10-Minute Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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