Chicken Corn Egg Drop Soup in 10 Min! (VIDEO)
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Chicken Corn Egg Drop Soup is like the classic Egg Drop Soup, but heartier with tender pieces of chicken and sweet corn! All it takes is 15 minutes to make this comforting and delicious soup at home!
Watch the Chicken Corn Egg Drop Soup Recipe Video!
A Note from CJ
Chicken Corn Egg Drop is so comforting!
Chicken Corn Egg Drop Soup is perfect for nights when you just need a comforting meal! Make sure to check out my tips on making the perfect egg ribbons, just like your favorite Chinese restaurant!
It’s always Soup season in my house – I love making classic Hot and Sour Soup, easy Miso Soup, comforting Congee, Wonton Noodle Soup or Wonton Soup (with my homemade Pork and Shrimp Wontons and my Chinese Chili Oil)!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken breast – I used chicken breast but you can also use chicken thighs; cut the chicken into similarly sized thin strips to cook evenly.
- cornstarch – use less cornstarch slurry for a thinner, runnier soup; use more for a thicker soup.
- corn – you can use fresh or frozen kernels.
- msg – I like to use msg in moderation as an optional flavor enhancer.
- turmeric – if you want the soup to be as yellow as the restaurant version, you can use turmeric for color (I prefer this over food coloring). This is optional and strictly for color – it’s not needed for flavor.
How to Make Chicken Corn Egg Drop Soup
Marinate Chicken and Beat Eggs – Marinate the chicken with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings. Crack the eggs in a bowl and add 2 tbsp of water and mix well until beaten.
Cook the Chicken and Corn in the Broth – In a pot over medium high heat, add the chicken broth, marinated chicken, and corn. Cover and bring to a boil for 1 minute to cook the chicken. Uncover and reduce heat to low.
Add Cornstarch Slurry, Eggs, and Season – In a small bowl, mix together the water and cornstarch to create a slurry and pour it into the broth until slightly thickened. Turn off the heat and let the broth cool to 150F-160F. Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbon of egg or “egg flowers” in the soup. Season with salt, white pepper and msg. Add turmeric if desired for the additional yellow color. Stir in scallions, and add sesame oil if desired. Enjoy!
My Pro Tip
CJ’s Recipe & Storage Tips
Egg Ribbons – When adding the egg into the soup, make sure the egg is being poured in a steady stream from the bowl, ideally using a ladle in the other hand to stir the soup as the egg is being poured. This will help create those restaurant style silky ribbons rather than clumped up scrambled eggs!
- Make sure the broth is on low – if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons).
- Pour the egg in a slow, thin, and EVEN stream into the soup. Don’t dump all of the egg in or pour it too quickly – this will result in clumps and the eggs will look more like scrambled eggs.
- Use a ladle or a large spoon and continue to stir the soup while you add the eggs. The continuous movement will ensure that the eggs are evenly dispersed throughout the soup, which will help form the ribbons.
Storage – Store any leftover Chicken Corn Egg Drop Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave or on the stove.
If you tried this Chicken Corn Egg Drop Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chicken Corn Egg Drop Soup (VIDEO)
Ingredients
Chicken Marinade
- 8 oz chicken breast, cut to 1/4" thin strips
- 1/4 tsp white pepper
- 1 tbsp shaoxing wine
- 1/2 tbsp oyster sauce
Eggs & Soup Ingredients
- 4 eggs, beaten
- 2 tbsp water
- 8 cups low sodium chicken broth
- 2 cups corn, fresh or frozen, roughly chopped
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tsp kosher salt, to taste
- 1 tsp white pepper
- 1/2 tsp MSG, optional
- 1/4 tsp turmeric, optional, for color; you can also use 4-5 drops of yellow food coloring
- 2 scallions, chopped
- 1 tsp sesame oil, optional
Instructions
- Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.
- Crack the eggs in a bowl and add 2 tbsp of water and mix well until beaten.
- In a pot over medium high heat, add the chicken broth, marinated chicken, and corn. Cover and bring to a boil for 1 minute to cook the chicken. Uncover and reduce heat to low.
- In a small bowl, mix together the water and cornstarch to create a slurry and pour it into the broth until slightly thickened. Turn off the heat and let the broth cool to 150F-160F.
- Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbon of egg or "egg flowers" in the soup.
- Season with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.
- Stir in scallions, and add sesame oil if desired. Enjoy!
Video
Notes
- Chicken – I used chicken breast but you can also use chicken thighs; cut the chicken into similarly sized thin strips to cook evenly.
- Cornstarch – use less cornstarch slurry for a thinner, runnier soup; use more for a thicker soup.
- Corn – you can use fresh or frozen kernels.
- Turmeric – if you want the soup to be as yellow as the restaurant version, you can use turmeric for color (I prefer this over food coloring). This is optional and strictly for color – it’s not needed for flavor.
- Optional Additions – For an even more flavorful/saltier broth, you can add a pinch of ginger powder, garlic powder, or additional soy sauce while preparing the soup. (I personally don’t because I like how simple the flavors are in this recipe!)
- Make sure the broth is cooled to 150F-160F – if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons – this is key).
- Pour the egg in a slow, thin, and EVEN stream into the soup. Don’t dump all of the egg in or pour it too quickly – this will result in clumps and the eggs will look more like scrambled eggs.
- Use a ladle or a large spoon and continue to stir the soup while you add the eggs. The continuous movement will ensure that the eggs are evenly dispersed throughout the soup, which will help form the ribbons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chicken Corn Egg Drop Soup recipe was originally published in February 2023, and updated in December 2025.
NEver thought of putting chicken in egg drop soup but look sgood!
So comforting! Love it! 😋
@jennifer_bhhs
My kids loves this soup so much! They ask me to make it every week!
Thank you for this!
Egg drop soup is one of those things we always order with Chinese takeout but hate paying for bc I know how inexpensive it is to make. And honestly this recipe is a game changer bc I won’t be paying for it anymore! It was super quick to make and honestly better than the restaurants.
@jsmlee87
Easy and delicious. The videos are very helpful.
Substituted shrimp for chicken. Still tasted great!