Loading...

Boil the raw chicken breast in water until fully cooked, which typically takes about 8–10 minutes. Once cooked, remove from water and shred or slice the chicken thinly. Set aside.

In a pot, bring the 1 1/2 cups of low-sodium chicken broth to a gentle simmer over medium heat.

Add the 1/2 cup of canned corn, 1/4 teaspoon garlic powder, 1/4 teaspoon white pepper, and salt to taste to the simmering broth. Stir to combine.

In a small bowl, combine the 1/2 tablespoon corn starch with 1 1/2 tablespoons water to create a smooth slurry. Stir this slurry into the pot with the simmering broth mixture. Continue to simmer, stirring occasionally, until the soup slightly thickens.

Add the shredded chicken into the pot and simmer for an additional 1–2 minutes to allow the flavors to meld.

Lower the heat to low. Slowly drizzle in the beaten large egg and 3 tablespoons liquid egg whites while gently stirring the soup in one direction to create delicate egg ribbons.

Stir in the 1/2 teaspoon sesame oil. Taste and adjust seasoning if necessary with additional salt or pepper. Ladle the soup into bowls and garnish with chopped scallions, if desired, before serving.


Boil the raw chicken breast in water until fully cooked, which typically takes about 8–10 minutes. Once cooked, remove from water and shred or slice the chicken thinly. Set aside.

In a pot, bring the 1 1/2 cups of low-sodium chicken broth to a gentle simmer over medium heat.

Add the 1/2 cup of canned corn, 1/4 teaspoon garlic powder, 1/4 teaspoon white pepper, and salt to taste to the simmering broth. Stir to combine.

In a small bowl, combine the 1/2 tablespoon corn starch with 1 1/2 tablespoons water to create a smooth slurry. Stir this slurry into the pot with the simmering broth mixture. Continue to simmer, stirring occasionally, until the soup slightly thickens.

Add the shredded chicken into the pot and simmer for an additional 1–2 minutes to allow the flavors to meld.

Lower the heat to low. Slowly drizzle in the beaten large egg and 3 tablespoons liquid egg whites while gently stirring the soup in one direction to create delicate egg ribbons.

Stir in the 1/2 teaspoon sesame oil. Taste and adjust seasoning if necessary with additional salt or pepper. Ladle the soup into bowls and garnish with chopped scallions, if desired, before serving.
