Egg Drop Soup with Corn and Chicken
Serves
4
Prep Time
30 min
Cook Time
90 min
Print RecipeIngredients
- 3 large corn cobs
- 2 chicken thighs
- 5 garlic cloves
- 3 sprigs of thyme
- 3 Spanish onions, finely chopped
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) vegetable oil
- 1 cup (250 mL) medium carrots, sliced
- 1 tsp (5 mL) turmeric powder
- 5 large eggs
- 3 tbsp (45 mL) lightly salted soy sauce
- 2 tbsp (30 mL) roasted sesame oil
- Salt and pepper to taste
Instructions
- Step 1
Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later.
- Step 2
Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour.
- Step 3
Strain the broth. Shred the chicken thighs and set them aside for later.
- Step 4
In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes.
- Step 5
Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to 10 minutes.
- Step 6
Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.
- Step 7
Add the soy sauce and sesame oil and season to taste with salt and pepper.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 467 |
| Fat | 27 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 35 g |
| Fibre | 5 g |
| Sugars | 13 g |
| Protein | 21 g |
| Sodium | 871 mg |
