Corn Egg Drop Soup with Chicken
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
This corn and chicken version follows the classic egg drop soup method, but instead of a ginger-infused clear broth it is built on puréed and whole sweetcorn with small pieces of chicken, thickened a little more, with egg ribbons stirred in at the end. The result is sweet, silky and filling.
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Method
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Why this label?
10.5 g protein for 149 kcal = 7 g per 100 kcal, so protein gives about 28% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.7 g saturated fat per 100 ml, 6.6% of energy (limits ≤ 0.75 g and ≤ 10%)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 147 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- fine sieve
- large saucepan
- rubber spatula or ladle
- small bowls
- measuring jug
- fork
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 149 kcal |
| Protein | 10.5 g |
| Carbohydrate | 19.5 g |
| of which sugars | 5.3 g |
| of which free sugars | 0 g |
| Fat | 4.2 g |
| of which saturates | 1.1 g |
| Fibre | 2.1 g |
| Salt | 2.49 g |
Protein per 100 kcal
7 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
