- 1 canned cream corn
- 1 chicken breast - cut into thin strips
- white pepper
- 2 eggs - lightly beaten
- 4-6 cups of water
- Boil water in the medium size saucepan.
- Add in chicken strips. Leave it to boil.
- Then add the canned cream corn.
- Season with salt and pepper.
- With a steady hand, pour the lightly beaten eggs... slowly into the pot with your other hand keep stirring the soup.
Source: Lisa Lemony Kitchen
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