Instant Pot Chicken Corn Egg Drop Soup

Name: Instant Pot Chicken Corn Egg Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 chicken leg quarters; 1 quart chicken or vegetable broth or 4 tsp bouillon and 4 cups water; 1 pound frozen corn kernels divided; 1/4 cup water; ¼ cup cornstarch; 1 tablespoon rice wine; 1 tablespoon soy sauce; 1 teaspoon Rodelle organic ground ginger; 1 teaspoon sesame oil optional; 1/4 teaspoon white pepper; 2 eggs lightly beatened; scallion greens chopped

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
140 kcal
Course
Soup
Cuisine
Chinese

Instant Pot Chicken Corn Egg Drop Soup

Brian Ramos

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I make Instant Pot Chicken Corn Egg Drop Soup at least 1-2 times a month. It’s a super easy Chinese-American mom’s version of filling and comforting chicken soup.

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Ingredients

Servings

2 chicken leg quarters
1 quart chicken or vegetable broth or 4 tsp bouillon and 4 cups water
1 pound frozen corn kernels divided
1/4 cup water
¼ cup cornstarch
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon Rodelle organic ground ginger
1 teaspoon sesame oil optional
1/4 teaspoon white pepper
2 eggs lightly beatened
scallion greens chopped optional

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Notes

Easy, low fat (0 Weight Watchers points) stove top variation: Instead of using chicken legs, use one skinless boneless chicken breast and thinly slice. Proceed to cook half the corn in the broth, puree, add the rest of the corn, chicken breast, cornstarch mixture, bring to boil and then simmer for 10 minutes (until the chicken is cooked through), and drizzle in egg ribbons.