Egg Drop Soup with Corn and Chicken

Cooler weather marks the perfect time to enjoy Chef Minh’s comforting Asian-inspired egg drop soup, combining locally-grown corn with fresh chicken and Canadian eggs. This delicious soup is easy to prepare and great for a cozy afternoon or evening meal.

Prep Time:
30 min
Cook Time:
90 min


  • 3 large corn cobs
  • 2 chicken thighs
  • 5 garlic cloves
  • 3 sprigs of thyme
  • 3 Spanish onions, finely chopped
  • 2 tbsp ( 30 mL ) unsalted butter
  • 1 tbsp ( 15 mL ) vegetable oil
  • 1 cup ( 250 mL ) medium carrots, sliced
  • 1 tsp ( 5 mL ) turmeric powder
  • 5 large eggs
  • 3 tbsp ( 45 mL ) lightly salted soy sauce
  • 2 tbsp ( 30 mL ) roasted sesame oil
  • Salt and pepper to taste


  1. Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later. 

  2. Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour. 

  3. Strain the broth. Shred the chicken thighs and set them aside for later. 

  4. In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes. 

  5. Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to 10 minutes. 

  6. Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

  7. Add the soy sauce and sesame oil and season to taste with salt and pepper.