Chicken & Sweet Corn Egg Drop Soup

I’ve been ordering this soup at every dine-in Chinese restaurant in Jamaica since I was small – it’s my favorite! But when I moved to the US my freshman year of college and ordered it as takeout it was umm, different.

So I had no choice but to learn to make it myself and it took a couple trials to get it right but I finally nailed this Chinese-inspired chicken and sweet corn egg drop soup recipe!

Now it’s in heavy rotation in my kitchen – its so easy, quick and loaded with protein from the shredded chicken and perfectly thin ribbons of egg whites. Not only that but it all comes together with a short list of ingredients easily found at your local grocery store!

Tips for success:

• Use shell egg whites – In my trial and error I did try with carton egg whites and since they are not as viscous as shelled egg whites it forms large clumps rather than threads in our broth and makes the soup very watery.
• Add fresh corn from the cob – this recipe will call for a can of cream style corn but for a crisp, refreshingly sweet crunch I like to add kernels from freshly boiled corn.
• Use that leftover chicken in your fridge! My favorite part about this recipe is that it gives me the opportunity to repurpose leftovers that I’m at a loss of what to do with them. I use what’s left of my rotisserie chicken from Sam’s! But any of your favorite cooked chicken will do!
• Add salt to taste – you’ll notice the recipe only calls for 1/2 a teaspoon of salt. I like to add a drizzle of soy sauce to my bowl for a little umami flavor so I go light on additional salt when I include it. If you forego soy sauce definitely feel free to add a little more salt!