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Instant Pot Chicken Corn Egg Drop Soup
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 140 kcal
Course:
Soup
Cuisine:
Chinese
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 optional
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.