Chicken Corn Soup

Instructions

1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
2. Add the diced chicken to the pot and cook until the chicken is no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
3. Pour in 4 cups of chicken broth, the can of creamed corn, and 1 cup of corn kernels. Stir well to combine. Add 1 tablespoon of soy sauce, and season with salt and pepper to taste.
4. Tip: Taste the broth before adding salt; some chicken broths are saltier than others. Adjust seasoning as needed.
5. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes. This allows the flavors to meld together.
6. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir it into the soup to thicken the broth slightly.
7. Tip: Be sure to continuously stir the soup as you add the cornstarch slurry to avoid clumping.
8. Slowly drizzle the beaten egg into the soup while continuously stirring to create ribbons in the soup. This process should take about 1-2 minutes.
9. Remove the pot from the heat and garnish the soup with sliced green onions. Serve hot.