Chicken Corn Egg Drop Soup

This is a very quick and easy soup to make. It will definitely help if you are jonesing for some chinese soup. If you are in a rush, you can substitute canned chopped chicken for the boneless skinless chicken breasts.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup  cooked boneless skinless chicken breast, chopped
• 1 (15 ounce) can  cream-style corn
• 14 1⁄2 ounces chicken broth
• 1  egg, beaten
• 1  tablespoon cornstarch
• 2  tablespoons water

Directions

1. In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
2. In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. Gradually add the beaten egg while stirring the soup.
4. Remove from heat and serve.