Lemon Chicken-and-Egg Soup


Taking inspiration from egg drop, this chicken-and-egg soup is enriched by drizzling in eggs whisked with fragrant sesame oil at the end of the cooking time. If in-season sweet corn is available, by all means use it—you'll need kernels from 3 to 4 ears. Add it in Step 3 when you return the shredded chicken to the soup to heat through just before serving.

Lemon Chicken-and-Egg Soup
Photo: Leigh Beisch
Active Time:
30 mins
Total Time:
4 hrs 45 mins


  • 2 ½ pounds bone-in, skin-on chicken breasts

  • 6 cups low-sodium chicken broth

  • 3 cups frozen corn kernels

  • 4 1/4-inch-thick coins fresh ginger

  • 2 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)

  • 2 large eggs

  • 1 teaspoon cornstarch

  • ½ teaspoon toasted sesame oil, plus more for serving

  • teaspoon salt

  • 6 tablespoons lemon juice

  • ¼ cup fresh cilantro leaves

  • 1 tablespoon toasted sesame seeds


  1. Put chicken in a 6-quart slow cooker and add broth, corn, ginger and tamari (or soy sauce). Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 hours on Low.

  2. Set the cooker to High, if it isn't already. Discard the ginger. Transfer the chicken to a bowl. Put the lid back on so the broth comes to a gentle simmer at the edges. Remove and discard the chicken skin and bones; shred the chicken.

  3. Whisk eggs, cornstarch, sesame oil and salt in a glass measuring cup. Gradually drizzle the mixture into the very hot soup, stirring gently with a fork; the mixture will form fine strands as it cooks. Return the chicken to the soup, cover and cook for 15 minutes. Stir in lemon juice.

  4. Top the soup with cilantro, sesame seeds and a few drops of sesame oil, if desired.


6-qt. slow cooker


People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts (per serving)

232 Calories
6g Fat
17g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 232
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 28g 56%
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 114mg 38%
Vitamin A 132IU 3%
Sodium 372mg 16%
Potassium 626mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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