Chicken And Corn Egg Drop Soup, Quick And Easy Soup

hi welcome to Cook Stacey Cook. Today we are going to make chicken and corn egg drop soup. Prepare 2 large eggs. Lightly beat them. Mix some corn starch and cold water for thickening up the soup. Boil some chicken broth in a pot. Add the corn. I'm using frozen corn today. You can use fresh or canned corn. I diced some leftover chicken. Add them to the broth. Bring it back to a boil. After the broth has come to a boil, we can add the corn starch mixture. Before pouring the corn starch mixture, stir it again because the corn starch settles to the bottom quickly. While stirring the broth, slowly add the corn starch mixture. You can adjust the amount of the mixture for your design consistency of the soup. Continue to stir while adding the mixture. Otherwise, the mixture will form clumps in the soup. When the soup comes back to a boil, add some salt to taste. This is the consistency of the soup now. Before we add the egg, we need to turn off the heat. We are using the heat in the soup to cook the egg. This ensures we don't overcook the egg. Use a soup ladle to swirl the egg into the soup. This gives you more beautiful egg ribbons. The more you stir the eggs, the smaller the egg ribbon will be. You can control how long you stir the soup. You can add some white pepper powder now if you like some heat to the soup. Last, garnish with some cilantro. If you don't like cilantro, you can just leave it out or use green onion instead. Thanks for watching. Please like and subscribe if you find this video useful. See you next time!