Chicken Corn Egg Drop Soup - cooking recipe

Ingredients

1/4 cup cooked boneless skinless chicken breast, chopped
1 (15 ounce) can cream-style corn
14 1/2 ounces chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Preparation

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