Lunch
Chicken Corn Egg Soup
Simmer shredded chicken with corn in broth, then stir in a silky egg ribbon.
- Serves 2
- 7 ingredients
- 240 kcal per serving
- 16 g protein
Ingredients
- 300 g chicken
- 2 corn
- 2 egg
- 800 ml broth
- 2 green onion
- 15 g ginger
- 1 tsp salt
Steps
- 1
Simmer chicken in broth with sliced ginger until cooked through, then shred the meat.
- 2
Add corn kernels and cook 5 minutes.
- 3
Beat the eggs. Stir the soup in a circle and drizzle in the egg to make ribbons.
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