Soup

Chicken Corn Egg Drop Soup is for Soup.

Chicken Corn Egg Drop Soup takes 10 minutes to prepare.

Chicken Corn Egg Drop Soup takes 15 minutes to cook.

Chicken Corn Egg Drop Soup makes 10 servings.

The ingredients for Chicken Corn Egg Drop Soup are:

8-10 cups water
2 chicken breasts (or more depending on how much you want)
1 Small bag of frozen sweet corn (around 2 cups)
4 Eggs beaten
3 tbsp cornstarch and 2 tbsp water dissolved
Salt and pepper to taste

Here is how you make Chicken Corn Egg Drop Soup:

1. Fill soup pot with 8-10 cups water and bring to boil. Add a healthy pinch of salt and pepper to water. 2. Cut chicken breasts into .5 inch strips3. When water is boiling, add chicken4. When chicken is no longer pink, skim the top of the water and remove the chicken goop that floats. Lower heat down to medium5. Add frozen corn and allow it to warm up 6. Mix cornstarch and water together. 7. While stirring the pot, add cornstarch and continue to stir until soup begins to thicken. 8. Once soup is at consistency of your liking, continue to stir soup and add beaten eggs slowly. 9. Season with salt and pepper as needed. Serving Size: Good 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user DLISHUZ.

The nutritional information for Chicken Corn Egg Drop Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 134.0

• Total Fat: 3.5 g
• Cholesterol: 103.2 mg
• Sodium: 1,456.4 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.5 g
• Protein: 14.5 g

Chicken Corn Egg Drop Soup is Asian cuisine.