Ingredients

• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 15-oz can cream-style corn
• 1 cup frozen corn kernels
• 2 tsp soy sauce
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch, mixed with 2 tbsp water
• 2 large eggs, beaten
• 2 green onions, sliced

Preparation

In a Dutch oven or large saucepan, combine the chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce, and grated ginger. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 10 minutes. Stir in the cornstarch mixture and continue to cook until the soup begins to thicken, about 3 minutes. Pour in the beaten eggs, swirling the soup with a chopstick to create ribbons. Stir in the green onion.
Serve immediately or store in the refrigerator for up to 3 days.