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Egg Drop Soup Recipe with Corn and Chicken

Cooler weather marks the perfect time to enjoy Chef Minh’s comforting Asian-inspired egg drop soup recipe, combining locally-grown corn with fresh chicken and Canadian eggs.

Egg Drop Soup Recipe

This delicious soup is easy to prepare and great for a cozy afternoon or evening meal. 

Prep Time: 30 mins

Cook Time: 90 mins

Serves: 4


  • 3 large corn cobs
  • 2 chicken thighs
  • 5 garlic cloves 
  • 3 sprigs of thyme
  • 3 Spanish onions, finely chopped
  • 2 tbsp (30 mL) unsalted butter
  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) medium carrots, sliced 
  • 1 tsp (5 mL) turmeric powder
  • 5 large eggs
  • 3 tbsp (45 mL) lightly salted soy sauce
  • 2 tbsp (30 mL) roasted sesame oil
  • Salt and pepper to taste 

Egg Drop Soup Recipe Instructions

Step 1

Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes.

Once cooked, carefully remove the corn kernels from the cobs and set them aside for later. 

Step 2

Bring the corn water to a boil once again.

Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour. 

Step 3

Strain the broth. Shred the chicken thighs and set them aside for later. 

Step 4

In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes. 

Step 5

Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to10 minutes. 

Step 6

Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

Step 7

Add the soy sauce and sesame oil and season to taste with salt and pepper. 

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