Egg Chicken Soup
Ingredients
2 chicken breast, cut into small cubes
Water to cook
1 cube chicken flavored bouillon
2 ( 8 oz) cans corn
Salt – Pepper
6 eggs, beaten
3 or 4 tablespoons cornstarch
Directions
* Inundate chicken with water, boil for 5 minutes, drain and wash chicken, clean the saucepan
* Replace the chicken in the saucepan and inundate with water
* Add corn and bouillon cube , cook till tender
* Add beaten eggs, do not stir till it formed into large pieces and then stir gently
* Dissolve the starch in ¼ cup of water
* Pour it on soup, do not stir
* Bring to boil then stir gently
* Add salt and pepper as needed, cook for ten minutes
* Serve hot
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