Egg Drop Soup With Chicken and Corn

If you like the egg drop soup you get at a Chinese restaurant as a side to your lunch combo, you're going to go wild over this one. This is what Egg Drop Soup is supposed to be. Not just egg in water with a little cornstarch to thicken it up, but a soup with content that you can actually chew with your teeth. It's super easy to make and is very light and good!



EGG DROP SOUP WITH CHICKEN AND CORN

PREP TIME: 5 minutes
COOKING TIME: 15-20 minutes
SERVINGS: 6-8

1 (14.75 oz can) Del Monte Whole Kernel Corn (do not drain!)
1 (14.75 oz can) Del Monte Cream Style Corn
1 large chicken breast fillet, cut into small cubes
2 large eggs
1 tsp nutmeg
1 tsp garlic powder
3 cups water
salt and pepper to taste
1 tbsp cornstarch, dissolved in 2 tbsp water (optional)

DIRECTIONS:
1. Put water in a saucepan and bring to boil
2. Add cut up chicken and cook until no longer pink
3. Add whole kernel corn (do not drain!) and cream style corn. Combine well.
4. Bring back to boil and reduce heat to Medium High
5. Beat 2 eggs in a small bowl
6. Very slowly, pour egg into the soup while stirring constantly in one direction (this will help achieve the string egg drop effect)
7. Keep stirring in the same direction until the egg is cooked
8. Season with salt, pepper, garlic, and nutmeg
9. Thicken with corn starch (optional)