How to make it

  • Saute onions until caramelized.
  • Pour water.
  • Add chicken boullion and half of the chopped green onion. Leave the other half for garnishing.
  • Add chicken breast and boil until cooked.
  • Take the cooked chicken out of the Chicken stock and shred using a fork.
  • While shredding the chicken, pour 1 can of cream style corn into the soup.
  • Fill the empty cream style corn can with water, stir and pour the water into the soup.
  • Add the shredded chicken into the soup.
  • Add the carrots (optional).
  • Let it boil for 2 minutes.
  • Drop in 1 egg and stir.
  • Garnish with green onions.

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