Drinking Soup is exactly what it sounds like: a brothy, sippable soup you can drink straight from a mug when you want comfort without a spoon. It is light enough for a sick day and satisfying enough for a Tuesday dinner, and everything cooks in one pot.
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The magic is in the texture. Cornstarch-slurried broth gives it that glossy, velvety body, while whisked egg drizzled into simmering stock turns into soft ribbons instead of clumps. Shredded chicken and sweet corn make it hearty without making it heavy.
I keep this recipe at 15 minutes of prep and 35 minutes of cooking, which means a pot of something gentle and nourishing is never far away. If you can stir, you can make this.
Why You'll Love This Recipe
About the Ingredients
8 cups (1.9 L) low-sodium chicken broth
Use homemade stock if you have it, or a good-quality boxed broth for the cleanest flavor. Vegetable broth works for a vegetarian version, though you may want an extra 1/2 teaspoon of salt.
2 cups (300 g) cooked chicken, shredded
Rotisserie chicken is the fastest route and adds seasoned flavor. Leftover roast turkey or poached chicken breasts both substitute perfectly.
1 1/2 cups (240 g) frozen sweet corn kernels
Frozen corn is sweeter and more reliable than off-season canned corn. If using canned, drain and rinse it and add it in the last 5 minutes so it stays crisp.
3 large eggs, beaten until smooth
Fresh eggs ribbon better than older ones because the whites are tighter. Let them sit at room temperature for 10 minutes before whisking for the silkiest strands.
3 tablespoons cornstarch whisked into 3 tablespoons cold water
This slurry is what gives the soup its glossy body. Arrowroot or potato starch works as a 1:1 substitute, but add it off the heat so it does not clump.
1 tablespoon toasted sesame oil
Toasted, not plain, sesame oil carries the nutty aroma this soup needs. A little goes far, so measure it rather than pouring freely.
3 cloves garlic, finely minced
Fresh garlic beats jarred here since it blooms in the oil for only 30 seconds. If you are out, 1/2 teaspoon garlic powder stirred in with the broth works.
1 tablespoon fresh ginger, grated
Grate it on a Microplane so it melts into the broth instead of leaving fibrous bits. Ground ginger is a fallback at 1/2 teaspoon.
4 scallions, thinly sliced, whites and greens separated
The whites go in early for sweetness and the greens go on top for freshness. Chives are a fine swap for the green tops.
1 teaspoon kosher salt, plus more to taste
Kosher salt dissolves evenly and seasons gently. If using fine table salt, start with 3/4 teaspoon and taste before adding more.
1/4 teaspoon white pepper
White pepper gives heat without dark specks, keeping the broth pale and pretty. Black pepper tastes fine but will fleck the soup.
Tips & Tricks
Do not boil after the eggs go in
Keep the broth at a bare simmer around 190 F (88 C) or the egg ribbons turn rubbery and the cornstarch thins out.
Taste before you salt the top
Broth brands vary wildly in sodium, so season at the end and add the scallion greens for a fresh finish.
- Whisk the slurry again right before pouring: Cornstarch settles fast, so give it a 5-second stir or you will pour water into the pot and get a thin soup.
Pro Tips
Step-by-Step Instructions
1. Bloom the aromatics
Heat 1 tablespoon toasted sesame oil in a Dutch oven over medium heat (350 F / 175 C). Add the scallion whites, garlic, and ginger and cook for 60 to 90 seconds until fragrant and just barely golden at the edges, stirring constantly so nothing burns.
2. Build the broth
Pour in the 8 cups of chicken broth and add 1 teaspoon kosher salt and 1/4 teaspoon white pepper. Raise the heat to medium-high and bring it to a gentle boil, about 6 to 8 minutes, then reduce to a low simmer.
3. Add chicken and corn
Stir in the shredded chicken and frozen corn. Simmer uncovered for 8 minutes at 190 F (88 C) until the corn is tender and the chicken is heated through, with small bubbles breaking at the surface but no rolling boil.
4. Thicken with slurry
Turn off the heat. Whisk the cornstarch slurry once more and pour it in slowly while stirring. Return the pot to low heat and cook 3 to 4 minutes until the broth coats the back of a spoon and looks glossy.
5. Ribbon the eggs
Keep the soup at a bare simmer around 190 F (88 C). Slowly stream the beaten eggs into the pot in a thin circle while stirring gently in one direction. Cook 45 seconds without stirring so the ribbons set, then give one slow swirl.
6. Finish and taste
Turn off the heat and stir in the scallion greens. Taste and add salt in 1/4 teaspoon increments until the flavor pops, then ladle into mugs or bowls and serve hot.
Delicious Variations
Lemongrass Chicken Version
Add 1 stalk of bruised lemongrass and a splash of fish sauce with the broth for a bright, Thai-inspired pot.
Vegetarian Corn and Tofu
Swap the chicken broth for vegetable broth and the chicken for 14 ounces of firm tofu, pressed and cubed, added with the corn.
Spicy Chili Crisp Bowl
Finish each serving with 1 teaspoon of chili crisp and a squeeze of lime for heat that stays optional per person.
How to Store Drinking Soup
Refrigerator
Cool within 1 hour, then store in an airtight container for up to 4 days. The cornstarch will thicken it further overnight, so loosen with a splash of broth when reheating.
Freezer
Freeze in portions for up to 2 months, but note the egg ribbons and cornstarch can turn slightly grainy. Thaw overnight in the refrigerator for the best texture.
Reheating
Warm gently on the stovetop over low heat at 165 F (74 C), stirring often, until steaming. Avoid a hard boil, which breaks the egg ribbons and thins the body.
Frequently Asked Questions
Q: What is Drinking Soup made of?
Drinking Soup is a thickened chicken broth with shredded chicken, sweet corn, and egg ribbons, seasoned with garlic, ginger, sesame oil, and scallions. Cornstarch gives it that silky, sippable body without any cream. It is essentially a cross between egg drop soup and chicken corn soup.
Q: Can I make Drinking Soup without cornstarch?
Yes, you can leave it out, but the soup will be thinner and more like a plain broth than a sippable, velvety soup. If you want body without cornstarch, whisk in 1 tablespoon of arrowroot or simmer 1/4 cup of instant mashed potato flakes into the pot.
Q: How do I keep the eggs from turning into clumps?
Keep the broth at a bare simmer around 190 F (88 C), pour the beaten eggs in a thin stream from about 6 inches up, and stir slowly in just one direction. Stop stirring for 45 seconds right after so the ribbons set before you swirl again. A hard boil is what scrambles the eggs.
Q: Is Drinking Soup good for a cold or sore throat?
Yes, warm broth-based soups like this one are soothing and help you stay hydrated when you are sick. The ginger, garlic, and gentle salt make it easy to sip, and you can add extra ginger if you want more warmth. It is comfort food and hydration in one mug.
Q: Can I use canned or fresh corn instead of frozen?
Absolutely. Use 1 1/2 cups of fresh cut-off-the-cob corn and simmer it 8 minutes as written, or use drained canned corn and add it in the last 5 minutes so it keeps some bite. Frozen corn stays the sweetest and most consistent year-round.
Make this pot tonight and pour it into your favorite mug while it is still steaming. If you try it, tell me in the comments whether you went classic or added a squeeze of lime, and rate the recipe so other home cooks can find it. Small steps, big change.
Drinking Soup
Drinking Soup is a silky, savory sipping broth with tender chicken, sweet corn, and egg ribbons that warms you up and soothes a sore throat in minutes.
🧂 Ingredients
- 8 cups (1.9 L) low-sodium chicken broth
- 2 cups (300 g) cooked chicken, shredded
- 1 1/2 cups (240 g) frozen sweet corn kernels
- 3 large eggs, beaten until smooth
- 3 tablespoons cornstarch whisked into 3 tablespoons cold water
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 4 scallions, thinly sliced, whites and greens separated
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon white pepper
📋 Instructions
- 1Bloom the aromatics — Heat 1 tablespoon toasted sesame oil in a Dutch oven over medium heat (350 F / 175 C). Add the scallion whites, garlic, and ginger and cook for 60 to 90 seconds until fragrant and just barely golden at the edges, stirring constantly so nothing burns.
- 2Build the broth — Pour in the 8 cups of chicken broth and add 1 teaspoon kosher salt and 1/4 teaspoon white pepper. Raise the heat to medium-high and bring it to a gentle boil, about 6 to 8 minutes, then reduce to a low simmer.
- 3Add chicken and corn — Stir in the shredded chicken and frozen corn. Simmer uncovered for 8 minutes at 190 F (88 C) until the corn is tender and the chicken is heated through, with small bubbles breaking at the surface but no rolling boil.
- 4Thicken with slurry — Turn off the heat. Whisk the cornstarch slurry once more and pour it in slowly while stirring. Return the pot to low heat and cook 3 to 4 minutes until the broth coats the back of a spoon and looks glossy.
- 5Ribbon the eggs — Keep the soup at a bare simmer around 190 F (88 C). Slowly stream the beaten eggs into the pot in a thin circle while stirring gently in one direction. Cook 45 seconds without stirring so the ribbons set, then give one slow swirl.
- 6Finish and taste — Turn off the heat and stir in the scallion greens. Taste and add salt in 1/4 teaspoon increments until the flavor pops, then ladle into mugs or bowls and serve hot.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
