There’s something incredibly comforting about a hot bowl of soup, especially when the days get colder. If you’re looking for a quick, delicious, and nourishing soup to make at home, this Egg Drop Soup with Chicken Tenderloin is a must-try. With tender chicken, delicate egg ribbons, and flavorful broth, this easy recipe is packed with taste and is ready in minutes.
Why You’ll Love This Recipe
This Egg Drop Soup recipe is:
- Quick and Simple: Minimal ingredients and steps make it ideal for busy days.
- Healthy and Nutritious: Loaded with protein from eggs and chicken, plus the nutritional benefits of broth and green onions.
- Comforting: Each spoonful is warm, cozy, and perfect for when you need a bit of soul-soothing.
Let’s dive into the recipe!
Ingredients
Here’s what you’ll need to make this satisfying Egg Drop Soup:
- 2 cups chicken broth – The base of your soup; it adds depth and savory flavor.
- 1 tablespoon soy sauce – For a hint of umami.
- 1 tablespoon cornstarch – This will help thicken the soup slightly.
- 1/4 teaspoon ground ginger – Adds warmth and a touch of spice.
- 1 chicken tenderloin, cooked and shredded – For a tender, protein-rich addition.
- 2 eggs, beaten – The star of egg drop soup, creating beautiful egg ribbons.
- 1/4 cup green onions, sliced – Fresh, bright flavor for garnish.
- Salt and pepper – Season to taste.
- 1 tablespoon sesame oil – A rich, nutty finishing touch.
- Optional: crushed red pepper flakes – For a hint of heat.
How to Make Egg Drop Soup with Chicken Tenderloin
- Prepare the Broth
Start by heating the chicken broth in a medium saucepan. Add in the soy sauce and ground ginger, then bring everything to a gentle boil. This will be the flavorful base of your soup. - Thicken the Soup
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Slowly add this mixture into the boiling broth, stirring constantly to avoid lumps. This will slightly thicken the soup. - Create the Egg Ribbons
Reduce the heat to a gentle simmer. Slowly pour in the beaten eggs while stirring the soup in a circular motion. This technique will create the beautiful wispy egg ribbons characteristic of egg drop soup. - Add the Chicken
Stir in the shredded chicken tenderloin. Allow it to heat through for about a minute, infusing the soup with its savory flavor. - Season and Serve
Taste and season with salt and pepper to your preference. Ladle the soup into bowls, drizzle with a touch of sesame oil, and garnish with green onions. For an extra kick, sprinkle on a few crushed red pepper flakes.
Enjoy!
Serve your Egg Drop Soup hot and enjoy its comforting warmth. It’s delicious on its own, or you can pair it with steamed rice or a side of sautéed vegetables for a more filling meal.
Tips and Variations
- Use Low-Sodium Broth: To control the saltiness, use low-sodium chicken broth, especially if you’re adding soy sauce.
- Add Vegetables: You can add small amounts of thinly sliced mushrooms, spinach, or peas to the broth for extra nutrition.
- Make It Spicier: If you love a bit of heat, don’t hold back on the crushed red pepper flakes or add a few drops of hot sauce.
- Try Different Proteins: While chicken tenderloin is tender and flavorful, feel free to substitute with cooked shrimp or tofu for a twist.
This Egg Drop Soup with Chicken Tenderloin is a fantastic recipe to have in your rotation, especially when you want something quick and nourishing. With minimal prep and maximum flavor, it’s sure to become a household favorite.
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Egg Drop Soup with Chicken Tenderloin
Description
Warm your soul with this quick and simple Egg Drop Soup featuring tender chicken tenderloin. Perfect for a cozy meal at home, it’s filled with delicious and nutritious ingredients that will satisfy any craving. Get ready to impress your taste buds with this delightful dish!
Ingredients
– 2 cups chicken broth
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 1/4 teaspoon ground ginger
– 1 chicken tenderloin, cooked and shredded
– 2 eggs, beaten
– 1/4 cup green onions, sliced
– Salt and pepper to taste
– 1 tablespoon sesame oil
– Optional: crushed red pepper flakes for garnish
Instructions
1. In a medium saucepan, bring the chicken broth, soy sauce, and ground ginger to a gentle boil.
2. In a small bowl, mix cornstarch with 2 tablespoons of water until smooth, then stir it into the boiling broth.
3. Reduce the heat to a simmer, and slowly pour in the beaten eggs, stirring continuously with a fork to create wispy strands.
4. Add the shredded chicken tenderloin to the soup and heat for another minute.
5. Season the soup with salt and pepper according to taste.
6. Serve hot, drizzled with sesame oil, and garnish with sliced green onions and red pepper flakes if desired.