Easy Corn And Egg Shred Soup Recipe
Ingredients
| 1 17-ounce can cream-style corn | ||
| Chicken broth | 1 10 1/2 Ounce, condensed | |
| 1 5-ounce can boned chicken, coarsely chopped | ||
| Eggs | 2 | |
| Snipped fresh chives | ||
Directions
In saucepan combine cream-style corn, the chicken broth, chicken, 1/2 cup water, and dash pepper.
Heat to boiling, stirring occasionally.
Beat eggs thoroughly.
Pour slowly into the hot soup in a thin stream, beating constantly with a fork till egg cooks and shreds very finely.
Ladle into soup bowls.
Sprinkle fresh chives over each serving.
Garnish with parsley sprigs, if desired.
Heat to boiling, stirring occasionally.
Beat eggs thoroughly.
Pour slowly into the hot soup in a thin stream, beating constantly with a fork till egg cooks and shreds very finely.
Ladle into soup bowls.
Sprinkle fresh chives over each serving.
Garnish with parsley sprigs, if desired.
Chef
