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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

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

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