How To Cook Egg Drop Chicken Soup

I have cooked many kinds of soups but Egg drop chicken soup is by far my best kind of soup. The best thing about making this soup is that you can use left over chicken pieces, it does not have to be chicken thighs it can be drum sticks and hey, you could also spare the backbone or chicken instead of tossing it away when baking whole chicken, Keep it to cook the Egg drop chicken soup when you are ready. This soup goes well with bread or take it as is. You will need:-

2 chicken thighs
2 eggs
2 cups Chicken stock or water
2 sticks Spring onion
5 cloves of garlic
2 cm long ginger
1 pepper
2 chilies
2 tablespoons cornstarch to thicken the soup
1 tablespoon oil
1 tablespoon turmeric

To begin with, season chicken with salt and turmeric, leave it for a while preferable 20 minutes or more to absorb the flavors. If you do not have enough time for this, do it previous night and leave it absorb the salt overnight. Believe me you will notice the difference in your egg drop soup if you skip this step.

Once the chicken has rested for 20 minutes heat a pot and add the oil,fry the chicken until golden brown.Resist the urge to turn it before its brown on the first side. A brown coloring on the edges of the chicken is an indication its time to turn and brown the second side.Give this 4 to 5 minutes and add the stock, spring onions/ginger/garlic and hot chilies whole or sliced into half.

Cover the pot and bring this to a boil, cook until the chicken is tender and fully cooked. Add more water or stock if your soup is thicker than you want it to be and give it few more minutes to cook. Remove the chicken and all the aromatics from the pot or soup.

Shred the chicken into very small pieces, use tongs or leave the chicken to cool down.

On a separate bowl mix two spoons of corn starch and quarter cup water. This will act as a thickener.Dump them back the shredded chicken into the cooking pot, be careful here you don’t want to burn yourself.Stir in the cornstarch.

Whisk 2 eggs and gradually pour into the soup, the most important thing to remember is to pour the egg gradually into the soup. Run a cooking stick through the soup. Garnish with spring onions and serve warm.

Check out some of my other delicious recipes below:

Shrimp Fried Rice – Whip it up like a pro at home within no time. Preparation is key.

Mayonnaise Garlic fried Rice – One of my favorites that you can use hot rice.