Simple Chicken and Vegetable Egg Drop Soup

Chicken soup is the ultimate comfort food. It is a dish that transcends continents and cuisines – you’ll love it no matter where you’re from!

This chicken soup is the best because it is loaded with vegetables, which gives it flavour and also makes it that much more nutritious. The egg drop at the end is optional but I love the difference in texture in provides to the soup. The thin wisps of egg floating around in the soup are my favourite part of it!

What are the ingredients needed to make a simple Chicken and Veg Clear Soup?

Here’s a full list of ingredients you need to make the best chicken soup at home. As you can see, they are very simple and easily available – nothing fancy here!

  • 1 carrot,
  • 1 leek or onion,
  • 2-3 green beans,
  • 1/4 of a cabbage,
  • 2-3 cloves of garlic,
  • 1 boneless chicken breast,
  • salt, to taste,
  • pepper, to taste
  • 2 tbsp oil,
  • 1 seasoning or soup cube,
  • 3-4 cups water,
  • 1 egg white,
  • 1 tbsp cornflour,
  • 2 tbsp water,
  • spring onions, to garnish
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How to make Clear Chicken Soup at home?

This is a very simple soup to make at home. You’ll start by chopping up some veggies – they can be as big or as small as you like, but make sure to chop them all the same size. The only other prep is marinating some boneless chicken in salt and pepper.

Then we can start cooking this simple chicken and vegetable egg drop soup. First we cook the chicken and then remove it to cool and shred. In the same pan, we saute the veggies and add some chicken stock. Once it has boiled and simmered for about 10 minutes, we finish it off with some egg, a corn flour slurry to thicken it and some spring onions to garnish. That’s it!

Here is the step-by-step guide to making this simple and comforting soup.

Simple Chicken and Veggie Egg Drop Soup

Prep Time: 15 min

Cook Time: 20 min

Serves: 2

Step 1: Prep all the ingredients.

  • 1 carrot,
  • 1 leek or onion,
  • 2-3 green beans,
  • 1/4 of a cabbage,
  • 2-3 cloves of garlic,
  • 1 boneless chicken breast,
  • salt, to taste,
  • pepper, to taste
  1. Chop all the vegetables into similar-sized pieces (small or large is upto you).
  2. Mince the garlic.
  3. Slice the chicken into 3-4 large pieces and marinate with salt and pepper.

Step 3: Saute the veggies and chicken.

  • 2 tbsp oil,
  • 1 seasoning or soup cube,
  • salt, to taste,
  • pepper, to taste,
  • 3-4 cups water
  1. Heat the oil in a deep pot and add the chicken in. Let the chicken cook through before removing it to a bowl. Let it cool and shred the chicken. Set aside.
  2. Add the veggies and garlic into the same oil and saute for a couple minutes.
  3. Pour the water in along with the soup cube and allow to come up to a boil. Then reduce the heat and simmer for about 10 minutes.
  4. Add the chicken back in.
  5. Taste the soup and season with salt and pepper.

Step 4: Finishing the soup off.

  • 1 egg white,
  • 1 tbsp cornflour,
  • 2 tbsp water,
  • spring onions, to garnish
  1. Mix the water and cornflour together in a bowl to make a slurry.
  2. Break the egg white up with a fork and slowly pour it into the soup while stirring the soup steadily. This will create thin strands of the egg.
  3. Again, while stirring, pour the cornflour slurry in and let the soup come up to a boil and thicken.
  4. Take it off the heat and add some spring onions.
  5. Serve while warm.

Notes

– You can add more or less of the cornflour slurry, depending on how thick you’d like the soup to be.
– You can use the whole egg instead of only the egg white, but that gives the soup a milky appearance instead of a clear one. It does not affect the flavour. (I have used the whole egg in the picture you see).

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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