Oftentimes, the simplest dishes bring the most comfort, and this Chicken Egg Drop Soup is no exception. Perfect for those chilly evenings or when you’re feeling under the weather, this recipe is a hug in a bowl. Let’s dive into making this comforting classic with a twist that’ll have everyone asking for seconds.
Why This Recipe Works
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Versatile: Easily adaptable with whatever veggies or proteins you have on hand.
- Comforting: The silky eggs and savory broth make for a soothing meal any time of day.
Ingredients
- 4 cups chicken broth
- 1 cup water
- 2 eggs, lightly beaten
- 1 cup cooked chicken, shredded
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Bring the Broth to a Simmer
In a medium saucepan, combine the chicken broth and water. Bring to a simmer over medium heat, which should take about 5 minutes. This is the perfect time to prep your other ingredients if you haven’t already.
Step 2: Season the Broth
Once simmering, add the soy sauce, sesame oil, and ground ginger. Stir well to combine. Taste and adjust the seasoning with salt and pepper as needed. Remember, the soy sauce adds saltiness, so go easy on the salt.
Step 3: Add the Chicken
Gently stir in the shredded chicken and let it warm through for about 2 minutes. This ensures the chicken is heated evenly without overcooking.
Step 4: Create the Egg Ribbons
With the soup at a gentle simmer, slowly pour in the beaten eggs in a steady stream while stirring the soup in one direction. This creates those beautiful, silky egg ribbons. Let it cook for about 1 minute without stirring.
Step 5: Garnish and Serve
Remove the soup from heat and stir in the green onions. Ladle into bowls and serve immediately for the best texture and flavor.
Tips and Tricks
For an even richer flavor, consider using homemade chicken broth. If you’re in a pinch, store-bought works just fine, but the depth of flavor from homemade is unmatched. Another tip is to ensure your eggs are at room temperature before adding them to the soup; this helps them blend more smoothly into the broth. Lastly, if you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the broth before adding the eggs.
Recipe Variations
- Vegetarian Version: Swap the chicken broth for vegetable broth and omit the chicken. Add tofu for protein.
- Spicy Kick: Add a teaspoon of chili garlic sauce or a few slices of fresh jalapeño for heat.
- Extra Veggies: Toss in some spinach, mushrooms, or carrots for added nutrition and color.
Frequently Asked Questions
Can I make this soup ahead of time?
While you can prepare the broth and chicken ahead, it’s best to add the eggs just before serving to maintain their texture. Reheating the soup with the eggs already in it can make them rubbery.
Is there a substitute for sesame oil?
If you don’t have sesame oil, a small amount of toasted sesame seeds can add a similar nutty flavor, or you can omit it altogether. The soup will still be delicious.
Can I use egg whites only?
Absolutely! For a lighter version, use two egg whites instead of whole eggs. The soup will be just as comforting but with fewer calories.
Summary
This Chicken Egg Drop Soup is a quick, comforting meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to please.
