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Instant Pot Chicken Corn Egg Drop Soup in a bowl

Instant Pot Chicken Corn Egg Drop Soup

I make Instant Pot Chicken Corn Egg Drop Soup at least 1-2 times a month. It’s a super easy Chinese-American mom’s version of filling and comforting chicken soup. 

Course Soup
Cuisine Chinese
Keyword Chicken, corn, egg drop soup, instant pot
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 140 kcal
Author Sharon Wong

Ingredients

  • 2 chicken leg quarters
  • 1 quart chicken or vegetable broth or 4 tsp bouillon and 4 cups water
  • 1 pound frozen corn kernels divided
  • 1/4 cup water
  • ¼ cup cornstarch
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon Rodelle organic ground ginger
  • 1 teaspoon sesame oil optional
  • 1/4 teaspoon white pepper
  • 2 eggs lightly beatened
  • scallion greens chopped optional

Instructions

  1. Prepare the chicken legs - remove the chicken skin, any innards from along the spine, and check the tail for feather pieces, rinse away bone fragments, trim off any extra fat, and set aside to drain in a colander.
  2. Combine 1/4 cup water, cornstarch, rice wine, soy sauce, sesame oil (if using), ground ginger, and white pepper in small bowl (or gravy separator if you have one) and set aside.
  3. Instant Pot Cooking Instructions:
  4. Place liner into the Instant Pot, add the broth and half of the frozen corn, and turn on “saute” mode.
  5. Allow the broth to boil for a few minutes and then use an immersion blender to puree the corn.
  6. Add the rest of the corn, the chicken legs, and enough water to bring the level of liquid to the 9 cup line.
  7. Turn off the Instant Pot, switch it to “soup” mode and set the timer for 10 minutes, and put the lid on and turn the venting knob to seal.
  8. When the timer goes off, allow the pot to natural release (15-20 minutes).
  9. Turn the Instant Pot off and switch it back to “saute” mode, take the chicken out and set aside, stir the cornstarch mixture and stir it into the soup, bring the soup to boil.
  10. Scramble two eggs in the a bowl (or fat separator), switch the Instant Pot to “keep warm”, and drizzle in the egg slowly around the pot into the soup in ribbons, do not stir.
  11. When the chicken is not too hot to handle, pick out and discard the bones, shred the chicken meat with two forks, and return the chicken meat into the soup and serve and garnish with chopped scallion greens if desired.
  12. Stove Top Cooking Instructions:
  13. Cook half of the corn with the broth in a 6 quart stock pot on medium high heat and boil for a few minutes.
  14. Use an immersion blender to puree the corn.
  15. Add the rest of the corn and chicken legs and 4 more cups of water, bring to a boil and then lower temperature to medium low and simmer for 40 minutes.
  16. Take the chicken out, add the cornstarch mixture, raise the temperature and bring the soup back to boil.
  17. Scramble two eggs in a bowl (or fat separator), turn off the heat, and drizzle in the egg into the soup in ribbons, do not stir for 1-2 minutes.
  18. When the chicken is not too hot to handle, pick out and discard the bones, shred the chicken meat with two forks, and return the chicken meat into the soup and serve and garnish with chopped scallion greens if desired.

Recipe Notes

Easy, low fat (0 Weight Watchers points) stove top variation: Instead of using chicken legs, use one skinless boneless chicken breast and thinly slice. Proceed to cook half the corn in the broth, puree, add the rest of the corn, chicken breast, cornstarch mixture, bring to boil and then simmer for 10 minutes (until the chicken is cooked through), and drizzle in egg ribbons.