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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.

EatingWell Magazine, September 2021


Credit: Leigh Beisch

Recipe Summary

30 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

1 1/2 cups
232 calories; fat 6g; cholesterol 114mg; sodium 372mg; carbohydrates 17g; dietary fiber 2g; protein 28g; sugars 6g; niacin equivalents 12mg; saturated fat 1g; vitamin a iu 132IU; vitamin b6 1mg; potassium 626mg.