Chinese Chicken and Corn Soup

Simple, easy and deliciuos! Perfect for lunch on a cold fall or winter day!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  boneless skinless chicken breasts, cooked and finely diced
• 1  celery rib, chopped
• 1  small onion, chopped
• 1  tablespoon butter
• 1 (32 ounce) box chicken broth or 4  cups  stock
• 2  cups chicken bouillon
• 1  tablespoon fresh parsley, chopped
• 1 (14 1/2ounce) can  cream-style corn
• 2  large eggs, beaten
•  salt and pepper

Directions

1. Saute or poach chicken breasts, cool, chop, set aside.
2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
4. Bring to a boil, lower heat and simmer 5 minutes.
5. Drizzle in beaten eggs, stirring briskly, til it shreds.
6. Stir in corn, heat through.
7. Add salt and pepper to taste.