Silky Chicken and Pea Egg Drop Soup
Indulge in this comforting Silky Chicken and Pea Egg Drop Soup, a delightful twist on a classic recipe. With a rich, flavorful base of low-sodium chicken broth infused with soy sauce, this soup is enhanced by tender pieces of chicken breast and sweet green peas. The addition of vibrant green onions adds a fresh crunch, while the gently drizzled egg creates a smooth, silken texture that envelops the other ingredients flawlessly. Perfect for a warm, cozy meal or as an elegant starter for a dinner party, this soup is sure to please everyone at the table. Get ready to share a warm bowl of goodness with family and friends!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Low sodium chicken broth
4 cups (Use a good quality stock for rich flavor.)
Soy sauce
1/2 teaspoon (For seasoning.)
Cooked chicken breast
1/2 cup (Chopped into bite-sized pieces.)
Green peas
1/2 cup (Baby peas work wonderfully.)
Green onion
1/4 cup (Thinly sliced for garnish and flavor.)
Egg
1 (Lightly beaten.)
Instructions
1
In a spacious saucepan, bring 4 cups of low-sodium chicken broth to a rolling boil, ensuring it's well seasoned and flavorful.
2
Stir in the 1/2 teaspoon of soy sauce, allowing the flavor to deepen as the mixture returns to a boil.
3
Add the 1/2 cup of chopped cooked chicken breast, 1/2 cup of green peas, and 1/4 cup of thinly sliced green onions to the broth. Stir to combine, bringing everything back to a boil for an additional minute.
4
Once boiling, remove the saucepan from heat. Carefully drizzle in the lightly beaten egg in a slow, steady stream, stirring gently to create delicate ribbons of egg as it cooks.
5
Let the soup sit for about 1 minute to allow the egg to set fully.
6
Before serving, give the soup a final gentle stir to mix the ingredients evenly, then ladle into bowls and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Chicken and Pea Egg Drop Soup?
It is a comforting and flavorful soup that combines a low-sodium chicken broth base with tender chicken breast, sweet green peas, and delicate egg ribbons.
What type of broth should I use?
The recipe calls for 4 cups of low-sodium chicken broth, but you can use a high-quality stock for a richer flavor.
Can I use regular soy sauce instead of low-sodium?
Yes, you can use regular soy sauce, but you may want to reduce the amount slightly to manage the saltiness of the soup.
How do I prepare the chicken for this soup?
Use 1/2 cup of cooked chicken breast chopped into bite-sized pieces before adding it to the broth.
What kind of peas are best for this recipe?
Baby peas are recommended because they are tender and sweet, complementing the silkiness of the soup.
How do I achieve the silky egg ribbon texture?
Drizzle a lightly beaten egg in a slow, steady stream into the soup after removing it from the heat, stirring gently as you pour.
Should the soup be boiling when I add the egg?
No, you should remove the saucepan from the heat just after it reaches a boil before drizzling in the egg.
How long does it take for the egg to set?
After drizzling the egg into the soup, let it sit for about 1 minute to allow the egg ribbons to set fully.
Can I add more vegetables to this soup?
Yes, vegetables like sliced carrots, bok choy, or mushrooms would make excellent additions.
Is this soup a healthy option?
Yes, it is a healthy choice as it uses lean chicken protein, nutrient-rich peas, and low-sodium broth.
How many servings does this recipe make?
Based on the 4 cups of broth and additional ingredients, it typically serves 2 to 4 people.
Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth and replace the chicken breast with firm tofu cubes.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze egg drop soup?
Freezing is not recommended because the texture of the cooked egg ribbons can become rubbery upon thawing.
What can I serve with this soup?
This soup pairs well with potstickers, spring rolls, or a simple side of steamed rice.
How do I make the broth even more flavorful?
You can add a small piece of bruised ginger or a clove of garlic to the broth while it boils, then remove them before serving.
Is this recipe gluten-free?
To make it gluten-free, ensure you use a certified gluten-free chicken broth and swap the soy sauce for tamari.
Can I use frozen peas?
Yes, frozen peas work perfectly and do not need to be thawed before adding them to the boiling broth.
What is the purpose of the green onions?
Green onions provide a fresh crunch and a mild onion flavor that balances the richness of the chicken broth.
Can I use chicken thighs instead of breast?
Yes, cooked chicken thighs are a great alternative and may offer a slightly more succulent texture.
What if my egg ribbons are too thick?
For thinner ribbons, stir the soup more quickly while drizzling the egg. For thicker ribbons, stir very slowly.
Can I add spices to the soup?
A pinch of white pepper or a few drops of toasted sesame oil can add a wonderful depth of flavor.
Why do I need to remove the soup from heat before adding the egg?
Removing it from direct heat prevents the egg from overcooking and ensures the ribbons stay soft and silky.
Is this recipe suitable for children?
Yes, it is a mild, nutritious, and easy-to-eat soup that children usually enjoy.
Can I use canned peas?
Canned peas are not recommended as they are often too soft; fresh or frozen peas provide a better texture.
How do I reheat the soup?
Reheat gently in a saucepan over medium-low heat. Avoid boiling it vigorously to maintain the egg texture.
Can I add noodles to this recipe?
Yes, adding cooked glass noodles or ramen can turn this soup into a more filling meal.
Is the soup low in calories?
Yes, because it is a clear broth-based soup with lean protein and vegetables, it is relatively low in calories.
Can I double this recipe for a larger group?
Absolutely, you can easily double or triple the ingredients; just ensure you use a large enough pot.
What is the best way to beat the egg?
Beat the egg lightly with a fork until the yolk and white are just combined before drizzling into the soup.