Corn and Chicken Soup
- 2 eggs
- 3 cups of water
- 3 cups chicken stock
- 1 chicken breast (or leftover roast chicken bits. White meat is best)
- 2 cups of frozen corn
- 2 tbsp soy sauce
- Salt and pepper to taste
- Garnish: Green Onion
- Optional: 1 tbsp cornstarch
- Beat the eggs in a bowl and set aside.
- Dissolve cornstarch in a bowl of cold water and set aside.
- Bring the water and chicken stock to a boil. If you are starting with an uncooked chicken breast, throw it into the pot to cook at the same time. When it's cooked, remove the chicken breast and use a fork to pull it into pieces.
- Put the chicken back in the pot with the corn, soy sauce, salt and pepper.
- Bring the soup back to a boil. Once boiling rapidly, use a circular motion to add the eggs into the pot (don't just dump the bowl of eggs into one spot). Stir the pot a minute or two after adding the eggs. This will ensure you get those lovely fluffy eggy strands in your soup.
- Add the cornstarch and boil until slightly thickened.
- Garnish with green onion.