Kathy's Oriental Starter - Chicken Corn Soup

Prep Time
Cook Time
Ready In

Recipe: #16821

January 18, 2015

"Kathy is my sister. She & her DH have lived & spent a lot of time in the orient. He was raised there as his Dad was a marine biologist doing research for the US Navy in Taiwan. I asked her to give me a selection of her favorite recipes for an oriental meal & this was the starter course she selected from her "Wei-Chuan Cookbook" by Huang Su Huei. Enjoy!"

Original is 8 servings


  • Serving Size: 1 (107.2 g)
  • Calories 101.9
  • Total Fat - 1.8 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 65.6 mg
  • Sodium - 678.1 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.8 g
  • Protein - 9.7 g
  • Calcium - 17.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Finely chop chicken breasts. Mix with 1 egg white & 1/2 cup water. Set aside.

Step 2

Heat stock & next 5 ingredients.

Step 3

Add chicken mixture & bring to a boil.

Step 4

Add cornstarch mixed with 1/4 cup water.

Step 5

Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.


  • No special items are required

2 Reviews


This soup is a lot like egg drop soup, but not really. I missed the hint of green onion I usually see in this type of soup, but it was much hardier and served as a main course soup for us. I omitted the salt and I'm glad I did. Anyone who wants more can add it at the table.


review by:
(16 Feb 2017)

Susie D

I'm rating this 5 stars for taste. Although appearance wise it resembles egg drop soup, this is fuller bodied and the sesame oil adds an unexpected, but delightful, note. I was guilty of selecting the recipe based on the ingredient list and was surprised at the prep steps. I elected to precook the chicken before using it in step 1. I also completely omitted the 2 teaspoons of salt. None of us missed it at all. I thought the corn and broth offered plenty.Thank you for sharing your recipe! Made for FYC tag.


review by:
(30 Mar 2016)

You'll Also Love