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Chicken Soup

Chicken Soup recipe image
This comforting Chicken Soup is a quick yet elegant dish that captures the essence of home-style Asian cooking. The clear, fragrant broth is built on a base of rich chicken stock, brightened with fresh grated ginger and a splash of soy sauce. As the soup simmers, a cornstarch slurry gently thickens the liquid, creating a silky texture that coats the palate. The highlight is the slow drizzle of beaten eggs, which swirl into delicate, wispy ribbons throughout the bowl. Topped with freshly sliced spring onions for a pop of color and mild oniony bite, this soup is perfect for chilly evenings or when you need a light, soothing meal. It comes together in under thirty minutes, making it an ideal weeknight dinner that feels both luxurious and effortless. Serve it hot for maximum comfort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 791.9
Description
This comforting Chicken Soup is a quick yet elegant dish that captures the essence of home-style Asian cooking. The clear, fragrant broth is built on a base of rich chicken stock, brightened with fresh grated ginger and a splash of soy sauce. As the soup simmers, a cornstarch slurry gently thickens the liquid, creating a silky texture that coats the palate. The highlight is the slow drizzle of beaten eggs, which swirl into delicate, wispy ribbons throughout the bowl. Topped with freshly sliced spring onions for a pop of color and mild oniony bite, this soup is perfect for chilly evenings or when you need a light, soothing meal. It comes together in under thirty minutes, making it an ideal weeknight dinner that feels both luxurious and effortless. Serve it hot for maximum comfort.
Ingredients
  • 4 Cups (1 liter) chicken stock
  • 1 tablespoons Grated ginger
  • 1 tablespoons Soy sauce
  • 1 tablespoons Cornstarch, blended
  • 2 Eggs, lightly beaten
  • 4 Spring onions, sliced, to garnish
Directions
  1. 1
    In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth to create a slurry.
  2. 2
    Pour the chicken stock into a medium saucepan and bring it to a gentle boil over medium heat.
  3. 3
    Add the grated ginger and soy sauce to the boiling stock, stirring to combine.
  4. 4
    Stir the cornstarch slurry again to ensure it hasn't settled, then pour it into the simmering stock.
  5. 5
    Reduce the heat to low and let the soup simmer for 1 minute until it thickens slightly.
  6. 6
    Turn off the heat completely to prevent the eggs from scrambling into large chunks.
  7. 7
    Slowly drizzle the beaten eggs into the soup while gently stirring in one continuous circular motion.
  8. 8
    Allow the soup to sit for 1 minute so the egg ribbons set.
  9. 9
    Taste and adjust seasoning with salt and white pepper if desired.
  10. 10
    Ladle the soup into bowls and garnish each serving with sliced spring onions.

Nutrition Facts

Amount Per Serving
Calories 791.9kcal
% Daily Value *
Total Fat 37.7g59%
Saturated Fat 10.4g52%
Cholesterol 422.4mg141%
Sodium 1943.5mg81%
Total Carbohydrate 16.5g6%
Dietary Fiber 3.0g12%
Sugars 5.2g
Protein 82.9g166%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, egg drop soup, ginger, soy sauce, comfort food, quick dinner, asian cuisine, broth, spring onions, cornstarch, simmer, beaten eggs, healthy, easy recipe, warm, aromatic, light meal, weeknight dinner, silky texture, home style
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-62/