Chicken & Corn Egg Flower Soup

Total Time
20mins
Prep 10 mins
Cook 10 mins

Original recipe from Kikkoman soy sauce, I changed the original recipe to copy the soup I order at the Chinese restaurant.

Ingredients Nutrition

Directions

  1. Place broth and ginger in medium saucepan.
  2. Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
  3. Discard ginger.
  4. Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
  5. Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
  6. Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
  7. Stir in cooked chicken.
  8. Simmer for 10 minutes to heat chicken.
  9. Remove from heat; stir in green onions and soy sauce.
  10. Serve immediately.
Most Helpful

5 5

THis was great, although I boiled a whole chicken and then shredded it instead of using boneless skinless chicken and chicken broth...also I tinkered with the measurements to accomodate the portions of chicken I used....Thank you!!!