1 boneless skinless chicken breast (about ľ lb)
4 cups chicken broth
2 large green onions
3 tbsp cornstarch
1 large egg
1 can sweet creamed corn
2 tsp soy sauce
- Remove all of the fat from the chicken breast. Then cut it into thin slices. Place these chicken pieces in a large pot that has a lid.
- Pour the chicken broth over the chicken slices and bring the soup to a boil.
- Once the soup boils turn the heat down to low, place the cover on the pot and let it simmer for about 15 minutes.
- While the soup simmers, prepare the other ingredients.
- Rinse the green onion stalks under cold running water and dry them with paper towels. Then cut off the ends and about Ĺ inch from the green tops and discard. Cut the remaining stalks into tiny slices and set them aside.
- In a small cup, mix the cornstarch with a little water, just until it dissolves.
- In another large cup, add the egg and beat it with a fork. Then add a tablespoon of water and beat it in with the egg until itís thoroughly mixed together and then set it aside.
- After the soup boils for 15 minutes, check the chicken to make sure it is cooked through, then stir and shred the pieces with a fork.
- Next, add the corn and soy sauce and turn the heat to high. Bring the soup back up to a boil.
- Once it boils, add the cornstarch mixture and stir for about 1 to 2 minutes, or until the soup slightly thickens.
- Next, turn off the heat and give the egg mixture a quick stir with a fork. Then while stirring the soup, slowly add the egg mixture by drizzling a thin stream into the pot.
- Once the egg is mixed in, place the soup into bowls and top each one with green onions. Makes about 4 servings.