Chicken Cream Corn Soup

Hi All,

I have a little sore throat from sleeping without the heater on the night before, so my mom and I wanted to make our favorite soup that we can eat for dinner and breakfast for tomorrow. You can also make this for your friends or family who are sick instead of bland porridge.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 3-4 bowls
Price :  $6.55

Ingredients:
- 1/2 lbs of ground chicken ($3.00 / lb = $1.50)
- 1/2 of an onion (25 cents)
- 1 can of WHOLE kernel corn ($1.00)
- 2 cans of CREAM style corn ($2.00)
- 2 cans of chicken broth ($1.50)
- 3 eggs (30 cents)
- Salt (1 pinch for chicken, 1 pinch for the eggs)
- White ground Pepper (1/2 teaspoon for chicken, 1 pinch for the eggs)
- Chicken salt (optional, better if you have this since this has chicken flavor and not as salty). We use this instead of regular salt.
- 1 tablespoon of corn starch mixed with cold water as thickening agent (optional in case your soup is not thick enough)

Directions of Cooking:
1. Open the 2 cans of chicken broth and pour them into a large cooking pan and start to boil it on high heat on the stove.
2. Cut the brown onion into little pieces. (Don't forget to wash your vegetables)

3. Put the onion in with the chicken (the ratio of chicken and onion should be 1:1)
4. Add a pinch of salt and the 1/2 a teaspoon of pepper. You can add mode pepper if you want more kick to it.

5. Mix it all together.

6. Open all the other cans (Cream style corn and whole kernel corn).
7. Don't forget the drain the water from the WHOLE kernel corn.

8. Once the chicken broth starts to boil, add the chicken mix by little pieces. You can put the heat in medium/high.

9.  Add the CREAM style corn into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.

10. Add the WHOLE kernel corn into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.

11. Open the 3 eggs into a bowl.

12. Mix the egg well with a pinch of salt and pepper.

13. Slowly add the stirred eggs into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.  Also have the heat to MEDIUM, so the soup looks creamy.

14. If your soup is not thick enough, you can add the corn starch mix with cold water into the pan. We didn't have to do this tonight because it already looks like chowder soup.
15. You can eat your soup with crackers if you choose..... VOILA