Ingredients:

  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 small white onion, finely diced
  • 1 lb boneless, skinless chicken breast, cut into ½-inch cubes
  • 6 cups low-sodium chicken bone broth
  • 2 cups fresh sweet corn kernels
  • 1 cup water
  • 1 tbsp coconut aminos
  • ½ tsp sea salt
  • ¼ tsp white pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 large eggs, lightly beaten
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame oil

Instructions:

  1. Heat the avocado oil in a stockpot over medium heat. Add the diced onion and sauté until translucent, then stir in the minced garlic and grated ginger for 60 seconds until fragrant.
  2. Increase heat to medium-high and add the cubed chicken. Sear for 2 minutes until the exterior is opaque.
  3. Pour in the chicken bone broth, water, and corn kernels. Bring to a gentle simmer for 10–12 minutes until the chicken is cooked through and corn is tender.
  4. Stir in the coconut aminos, sea salt, and white pepper.
  5. Whisk the cornstarch into the cold water to create a slurry. Slowly stir the slurry into the soup, whisking constantly until the broth thickens and becomes glossy.
  6. Turn the heat to low. While stirring the soup in a circular motion, slowly drizzle in the beaten eggs in a thin stream to create delicate ribbons.
  7. Remove from heat immediately. Garnish with sliced green onions and toasted sesame oil before serving.