This chicken soup is a comfort food and kids never get tired of having this again and again. A healthy, low-fat and tasty soup.

The consistency of the soup is individual preference, if you want a more creamy soup add 1 more table spoon of corn flour. I’ve prepared here an almost thin version ( my kids prefer that way :))and not creamy as other soups.

This soup is known in my home as ‘magic soup’. This soup really helps in improving your health when you feel like you’re coming down with something.

Preparation time : 10 mts

Cooking time 20 mts

Serves : 4

Ingredients :

  1. 200g chicken pieces
  2. 4 cups water
  3. 2 small shallots crushed
  4. 4 garlic cloves crushed
  5. 1″ ginger crushed
  6. 1/2 tsp whole black pepper
  7. 3 cloves
  8. 4 cardamom pods
  9. a small pieces of cinnamon stick
  10. salt to taste
  11. 2 / 3 egg whites ( I’ve used 2)
  12. 1 table spoon of corn flour ( you can use more if you want a thick soup)
  13. few twists of black pepper
  14. few springs of spring onion ( cut into small pieces)

Method :

  • Crush ginger, garlic and shallots in a passel and mortar.
  • In a medium size sauce pan add all the ingredients till no.10.
  • Boil the chicken in the whole spices and water till the chicken is tender.
  • Strain the soup and tear the chicken in to small pieces.
  • Add back the chicken into the soup, bring it again to boil.
  • To the corn flour add few tea spoons of water and mix it well without making any lumps.
  • Pour the corn flour into the soup and stir and cook till the soup starts to thicken slightly.
  • Lower the heat to low.
  • Slightly beat the egg whites.
  • Make a whirlpool in the soup with a ladle, add the egg whites slowly into the soup.
  • Gently stir the soup one more time and switch off the fire.
  • Add few twists of pepper and a tea spoon of spring onion and serve it hot.

 

Egg drop chicken soup
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 200g chicken pieces
  • 4 cups water
  • 2 small shallots crushed
  • 4 garlic cloves crushed
  • 1" ginger crushed
  • ½ tsp whole black pepper
  • 3 cloves
  • 4 cardamom pods
  • a small pieces of cinnamon stick
  • salt to taste
  • 2 / 3 egg whites ( I've used 2)
  • 1 table spoon of corn flour ( you can use more if you want a thick soup)
  • few twists of black pepper
  • few springs of spring onion ( cut into small pieces)
Instructions
  1. Crush ginger, garlic and shallots in a passel and mortar.
  2. In a medium size sauce pan add all the ingredients till no.10.
  3. Boil the chicken in the whole spices and water till the chicken is tender.
  4. Strain the soup and tear the chicken in to small pieces.
  5. Add back the chicken into the soup, bring it again to boil.
  6. To the corn flour add few tea spoons of water and mix it well without making any lumps.
  7. Pour the corn flour into the soup and stir and cook till the soup starts to thicken slightly.
  8. Lower the heat to low.
  9. Slightly beat the egg whites.
  10. Make a whirlpool in the soup with a ladle, add the egg whites slowly into the soup.
  11. Gently stir the soup one more time and switch off the fire.
  12. Add few twists of pepper and a tea spoon of spring onion and serve it hot.