Chicken Corn Egg Drop Soup

6 ingredients
4 steps

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. 1
    In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
  2. 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. 3
    Gradually add the beaten egg while stirring the soup.
  4. 4
    Remove from heat and serve.

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