Chicken Corn Soup

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Ingredients:

• 2 chicken breasts

• ½ an onion

• 1 large carrot

• 1 serrano chili or jalapeno

• 1 small chunk of ginger

• 2 scallions 

• 1 tbsp chicken bouillon

• 1 tsp black peppercorns

• 6 cups of water

• 1 tbsp soy sauce

• A dash of sesame oil

• 2 tsp salt 

• 2 tsp black pepper

• 1 can creamed corn

• 1 tbsp cornstarch

• 1 egg

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Instructions:

1. In a large pot, add the chicken breast, onion, carrot, chili, ginger and scallions with the chicken bouillon, salt, pepper and six cups of water. 

2. Bring the water to a boil and then cover with a lid and reduce the heat to low.

3. Let the broth simmer for 30-40 minutes until the chicken is cooked through and the veggies and tender.

4. Remove the veggies and chicken and then shred the boiled chicken.

5. Add soy sauce, sesame oil and shredded chicken to the broth. Season the broth with salt and pepper.

6. Add an entire can of creamed corn and mix

7. Mix cornstarch with some water and add to the soup. This will help thicken the soup.

8. Beat one egg and with the heat on low, create a small whirlpool in the center of the pot and slowly drizzle in the egg. Finish with fresh cracked black pepper.

9. Ladle the soup into bowls and top with thinly sliced scallions.

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