Chicken and Corn Soup

Makes 4 servings.

Ingredients:

1 quart chicken broth
2 eggs, beaten
1 can creamed corn
1-2 cloves garlic, minced finely
1 tablespoon vegetable oil
1-2 tablespoons cornstarch dissolved in cold water
1 chicken breast, minced
salt to taste
white pepper

Heat vegetable oil on medium high in large nonstick pot (2 quart pot). Saute garlic and chicken breast quickly 2-5 minutes until chicken browned. Add chicken broth and creamed corn. Bring to boil on high. Lower heat to medium. Slowly add in cornstarch to thicken. Once thick, slowly pour in eggs (in a large circle). Bring to boil on medium (or heat until egg cooked). Add dash of salt and white pepper to taste. Serve hot.