Quick & Easy Egg Drop Soup Recipe
It’s been freezing here up north, and nothing warms me up quicker than some delicious soup. Add that to the fact that soups are usually super quick and easy to make, and I default to them rather frequently.
This recipe was inspired by one I saw on Food52. I thought it looked delicious (I love egg drop soup), and I made some tweaks to make it a little more my own.
12 oz cream of chicken
12 oz chicken broth
12 oz water
1 can whole kernel corn
2 tbsp sriracha
2 tbsp minced onions
2 tbsp rice vinegar
1 tbsp soy sauce
4 large eggs
Combine the cream of chicken, chicken broth, water, sriracha, minced onions, rice vinegar, and soy sauce in a large pot and heat to a boil.
Once boiling, reduce heat and add the can of whole kernel corn. Bring back up to a boil.
While the soup is heating back up scramble the eggs in a bowl as much as possible.
Turn the heat down to a simmer and pour the eggs into the pot in small portions continually stirring in a counterclockwise direction. Once you start pouring the eggs, you need to keep stirring the soup to give the eggs that ribbony texture egg drop soup is known for. (I personally think stirring with chopsticks gives the best texture, but forks and spoons work, too!)
Let cool a bit and serve!