Chicken Corn Soup


Recipe by Vera Sweeney of Lady and the Blog

Serves 4

1 small white onion (diced)
1 tbsp oil
1 tbsp garlic (minced)
2 c shredded chicken (cooked)
1 tsp ground ginger
1 tbsp soy sauce
1⁄2 c matchstick carrots
4 c chicken broth
1 egg (beaten)
2 tbsp cornstarch (dissolved in 1/4 cup cold water (optional))
chopped green onions (for serving)

Add onion, oil, and garlic to large stock pot.

Heat for 3-5 minutes, or until onion begins to soften. Add chicken and mix well. Season with ginger and soy sauce.

Add Libby's® Whole Kernel Sweet Corn, Libby’s® Cream Style Sweet Corn, matchstick carrots and broth and heat on medium-high heat until boiling and bubbly.

Continue to heat and boil for 10 minutes, or until carrots are soft. Stir soup and carefully drizzle in the egg.

Add cornstarch slurry and heat until boiling and thickened.

Serve immediately, topped with chopped green onions.