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Chicken Velvet Soup

Chicken Velvet Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 4 cups low-sodium chicken broth, plus 1/2 cup reserved
  • 3 tbsp cornstarch
  • 2 large eggs, beaten
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
  • 1-inch piece fresh ginger, peeled and sliced into coins
  • 2 green onions, sliced, white and green parts separated
  • Salt to taste

Method
 

  1. Heat a splash of neutral oil in a medium pot over medium heat. Sauté the ginger and scallion whites for about 1 minute until fragrant.
  2. Add the chicken, 4 cups broth, soy sauce, sesame oil, and white pepper. Bring to a boil, then reduce to a simmer and cook for 8 minutes until the chicken is opaque throughout.
  3. Whisk the cornstarch and reserved 1/2 cup broth in a small bowl. Slowly stir the slurry into the simmering soup and cook for 2 minutes until glossy and slightly thickened.
  4. With the soup at a bare simmer, drizzle the beaten egg in a thin stream while stirring gently. Cook for 30 seconds, then remove from heat.
  5. Ladle into bowls, sprinkle with the green onion tops, and serve hot.

Notes

For the smoothest egg ribbons, keep the heat low when adding the egg and pour slowly. This soup tastes best right away; if reheating, warm it over low heat and stir often to keep the ribbons intact.