Chicken and Vegetable Egg Drop Soup Chicken and Vegetable Egg Drop Soup

Chicken and Vegetable Egg Drop Soup image Image by: Chicken and Vegetable Egg Drop Soup image Author: Canadian Living

This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2014


  • 225 g boneless skinless chicken breasts
  • 2 teaspoons vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon minced fresh ginger
  • 1 1/2 cup thinly sliced stemmed shiitake mushroom
  • 1 cup iced sweet red pepper
  • 1/2 cup fresh or frozen corn kernels
  • 3 green onions thinly sliced
  • 1/4 teaspoon pepper
  • 1 pkg sodium-reduced chicken broth
  • 2 eggs beaten
  • 1/4 teaspoon sesame oil


Cut chicken crosswise into thin strips; cut crosswise again into 1/4-inch (5 mm) long pieces. Set aside.

In large saucepan, heat oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Stir in chicken, mushrooms, red pepper, corn, half of the green onions and the pepper. Cook, stirring, until chicken is no longer pink inside, about 7 minutes.

Add broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. Stirring soup constantly, pour in eggs in thin, steady stream; simmer until eggs are set and form ribbons, about 3 minutes. Stir in sesame oil; garnish with remaining green onions.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 635 mg
  • Sugars 4 g
  • Protein 21 g
  • Calories 180.0
  • Total fat 6 g
  • Cholesterol 124 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g


  • Iron 9.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 17.0
  • Vitamin C 108.0
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Chicken and Vegetable Egg Drop Soup