Chicken Corn Egg Drop Soup

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup cooked boneless skinless chicken breast, chopped
  • 1
    (15 ounce) can cream-style corn
  • 14 12
  • 1
    egg, beaten
  • 1
    tablespoon cornstarch
  • 2
    tablespoons water
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DIRECTIONS

  • In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
  • 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.
  • Gradually add the beaten egg while stirring the soup.
  • Remove from heat and serve.
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