Chicken and Corn Soup
Creamy, satisfying, and comforting. A spoonful of this Chicken and Corn Soup will heal your soul.
|4||pc||chicken bouillon cubes|
|1 (418 g)||can||cream style sweet corn|
|1||pc||MAGNOLIA CHICKEN STATION BREAST, skin removed, deboned and cubed|
|1||pc||MAGNOLIA BROWN EGG|
|1⁄2||cup||cornstarch, dissolved in 1/2 cup water|
|chopped spring onions for garnish|
Boil 10 cups of water with chicken bouillon cubes. Add corn and simmer for 5 minutes. Meanwhile, combine chicken breasts with egg and 2 tablespoons cornstarch. Add to broth. Stir immediately to disperse mixture. Cook for another 5 minutes. Pour dissolved cornstarch into soup and cook for another 2 minutes or until mixture thickens. Top with chopped spring onions upon serving.
Makes 8 to 10 servings.