Chicken & Corn Egg Flower Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (10 1/2 ounce) cans fat free chicken broth
• 2 teaspoons gingerroot, fresh, sliced
• 2 tablespoons cornstarch
• 1/2 cup whole kernel corn
• 1 egg, beaten
• 8 ounces boneless skinless chicken, cooked, diced
• 2 tablespoons green onions, chopped
• 4 teaspoons light soy sauce, i use kikkoman brand

Recipe

• 1 place broth and ginger in medium saucepan.
• 2 bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• 3 discard ginger.
• 4 combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• 5 cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• 6 gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• 7 stir in cooked chicken.
• 8 simmer for 10 minutes to heat chicken.
• 9 remove from heat; stir in green onions and soy sauce.
• 10 serve immediately.