Instant Pot Chicken Corn Egg Drop Soup
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Instant Pot Chicken Corn Egg Drop Soup
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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
- 2 chicken leg quarters
- 1 quart chicken broth or vegetable broth or 4 tsp bouillon and 4 cups water
- 1 pound corn kernels frozen, divided
- 1/4 cup water
- ¼ cup cornstarch
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 teaspoon ginger organic, ground, brand Rodelle
- 1 teaspoon sesame oil optional
- 1/4 teaspoon white pepper
- 2 egg lightly beaten
- scallion greens optional, chopped
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.
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