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:
- 15mins
- Ingredients:
- 6
- 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
- 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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