Chicken And Corn Soup

1. 1

   Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.

2. 2

   Reserve 3 cups of the strained chicken stock.

3. 3

   Remove meat from the bones, discard skin; chop meat into small pieces.

4. 4

   Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.

5. 5

   Bring to boil stirring constantly, reduce heat,simmer 3 minutes.

6. 6

   Remove from heat, whisk in lightly beaten egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.