Chicken & Corn Egg Flower Soup

1. 1

   Place broth and ginger in medium saucepan.

2. 2

   Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.

3. 3

   Discard ginger.

4. 4

   Combine cornstarch and 1/4 cup water; stir into saucepan with corn.

5. 5

   Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.

6. 6

   Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.

7. 7

   Stir in cooked chicken.

8. 8

   Simmer for 10 minutes to heat chicken.

9. 9

   Remove from heat; stir in green onions and soy sauce.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.