Chicken velvet soup, also known as egg drop soup, is a mouthwatering Chinese soup that is smooth, velvety, and bursting with flavor. It has a delicious savory chicken broth base with wispy egg white strands that provide texture and richness.
This soup is very simple to prepare, making it a great soup for beginners to start with. It comes together quickly with minimal ingredients yet yields a satisfying, nourishing meal that warms you on cold days. The velvety texture in this chicken velvet soup comes from stirring the egg white into the hot broth, which creates feather-light egg white ribbons.
The base starts with a homemade or store-bought chicken broth, to which vegetables like carrots, celery, scallions, and mushrooms can be added for extra flavor. Chicken is another tasty addition to make the broth heartier. The soup is finished off with seasonings like sesame oil, soy sauce, salt, and white pepper. Garnishes like chopped scallions and cilantro add freshness and color.
This chicken velvet soup is a staple in Chinese households, being served as a comforting starter or a light meal accompanied by rice or noodles. Once you learn this simple chicken velvet soup recipe, you can experiment with additions like corn, peas, spinach, or any vegetables you enjoy.
Make a batch on the weekend to reheat throughout the week for easy lunches and dinners. Impress your family by serving up this Chinese restaurant classic at home. Discover a variety of comforting and delicious soups to warm up your days in our Soup Category.
Chicken Velvet Soup Recipe
Equipment
- Large soup pot
- Wooden spoon
- Small bowl for beaten egg whites
- Ladle
- Bowls and spoons for serving
Ingredients
- 8 cups chicken broth homemade or store-bought
- 3 eggs beaten and separated
- 1 carrot peeled and sliced
- 2 celery stalks sliced
- 5 oz shiitake mushrooms sliced
- 8 oz cooked chicken breast shredded (optional)
- 2 scallions sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- Salt to taste
- Chopped cilantro scallion greens, chili oil for garnish
Instructions
- Wash, peel, and slice the vegetables. Shred chicken if using. Measure out broth and seasonings so they are ready to add.
- Let chicken carcass simmer for 1-2 hours, then strain before starting the soup.
- This helps them unravel to form long strands later.
- They should retain some bite, not be fully soft.
- This evenly distributes to form egg ribbons.
- Give the strands time to form before serving.
- Add more soy sauce for saltiness or white pepper for spice.
- Cilantro, chili oil, and scallions will wilt if sitting in the hot broth for too long.
Notes
Procedure For Making Chicken Velvet Soup
- In a large pot over medium heat, add the chicken broth and bring to a gentle simmer.Â
- Add the carrots, celery, and mushrooms and cook for 5 minutes until the vegetables are tender but still crisp.Â
- Stir in the shredded chicken (if using), scallions, soy sauce, sesame oil, and white pepper and cook for 2-3 minutes.
- Taste the broth and season with salt as needed.
- In a small bowl, beat 3 egg whites until foamy.Â
- Stir the soup and slowly pour in the egg whites in a thin stream, stirring constantly to create egg ribbons. Let the egg ribbons set for 1 minute.
- Serve the chicken velvet soup piping hot, garnished with cilantro, scallion greens, and a drizzle of chili oil if desired.
Tips & Tricks About Chicken Velvet Soup Recipe
- For a richer broth, use homemade chicken stock. Simmer chicken bones/parts with aromatics like onion, ginger, and garlic in water for 1-2 hours before straining.
- Adding cornstarch slurry at the end helps thicken the broth slightly for a silkier texture. Mix 1 Tbsp cornstarch with 2 Tbsp water, then stir into simmering soup until thickened. Â
- For variety, add diced firm tofu, cooked noodles like somen or rice noodles, bamboo shoots, water chestnuts, baby corn, or peas.
- Drizzle with chili crisp sauce or sesame oil and top with crispy wonton strips for extra crunch.Â
- Use any veggie scraps like carrot peels, celery leaves, and mushroom stems to make the homemade chicken stock for extra flavor.
FAQs
Can I make chicken velvet soup with vegetables?
Yes, you can use vegetable or mushroom broth and omit the chicken. Add extra vegetables for flavor and texture.
Is egg drop soup the same as chicken velvet soup? Â
Very similar. The term velvet references the luxurious texture of the egg-white strands. Both names refer to the same style of soup. Â
What kind of egg whites work best?
Use regular raw egg whites separated from the yolk. For safety, pasteurized eggs can also be used. Â
Why add cornstarch slurry?
It thickens the broth ever so slightly for an even silkier mouthfeel without dulling other flavors.
Can I prepare the broth ahead?
Absolutely. Make a large batch of homemade chicken broth and freeze in portions to use later. Thaw before adding egg whites.
Conclusion
Chicken velvet soup has only a handful of ingredients yet offers an explosion of textures and flavors the whole family will love. The protein-rich chicken broth is infused with aromatic vegetables and savory seasonings, then transformed into a restaurant-worthy soup with the addition of wispy egg white ribbons.Â
Customize it to your taste by adding more vegetables, tofu, noodles, or leftovers you need to use up. Warm up with this simple 30-minute meal on a busy weeknight, or impress guests by preparing this Chinese classic at your next dinner party. This velvety soup never disappoints. For more inspiring recipes and culinary tips, visit our main page at QuickRecipees.com and explore a world of flavors.
