Chicken Corn Soup
Recipe by Vera Sweeney of Lady and the Blog
1 tablespoon olive oil
1 small white onion, diced
2 cloves garlic, minced
2 cups shredded cooked chicken
1 teaspoon ground ginger
1 tablespoon soy sauce
1 can (14.75 oz.) Libby's Cream Style Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn
1/2 cup matchstick carrots
4 cups chicken broth
1 egg, beaten
chopped scallions/green onions (for topping)
1. In large stockpot, heat oil over medium. Add onion and garlic; cook 5 minutes. Stir in chicken, ginger and soy sauce.
2. Add both corn with liquids, carrots and broth. Stir until mixed; simmer 10 minutes.
3. While stirring soup, carefully drizzle in egg. Serve topped with scallions/green onions.