Ingredients:
- 1 cup cooked chicken, shredded
- 1 can (15 oz) cream-style corn
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 teaspoon white pepper
- Salt to taste
- Chopped green onions for garnish
Instructions:
- In a large pot, combine the chicken broth, water, and soy sauce. Bring to a boil.
- Add the shredded chicken and cream-style corn to the pot. Stir well.
- In a small bowl, mix the cornstarch with a little water to make a slurry. Add this to the soup and stir until it thickens.
- Slowly pour the beaten egg into the soup while stirring continuously to create egg ribbons.
- Season with white pepper and salt to taste.
- Garnish with chopped green onions before serving.
Enjoy your warm and comforting chicken corn soup! Let me know if you need any more recipes or tips.
