Creamy Chicken and Corn Soup

Instructions

1. 1

   Cook the chicken breast in a pot of boiling water until fully cooked, about 15-20 minutes. Once cooked, remove from the pot, let it cool, and then shred it into bite-sized pieces.

2. 2

   In a large pot, bring the chicken broth to a gentle simmer over medium heat.

3. 3

   Add the shredded chicken and corn kernels to the simmering broth and cook for 5 minutes.

4. 4

   In a separate bowl, whisk together the heavy whipping cream and all-purpose flour until there are no lumps. This will be your thickening agent for the soup.

5. 5

   Gradually stir the cream and flour mixture into the soup, making sure to mix thoroughly to avoid lumps forming in the soup.

6. 6

   Continue to cook the soup on medium heat for another 5-7 minutes, or until the soup starts to thicken.

7. 7

   In a small bowl, beat the eggs. Slowly pour the beaten eggs into the soup while stirring constantly. The eggs will cook instantly, creating thin strands or ribbons throughout the soup.

8. 8

   Reduce the heat to low and let the soup simmer for an additional 10 minutes, stirring occasionally.

9. 9

   Taste and adjust the seasoning with salt and pepper as needed.

10. 10

    Serve the creamy chicken and corn soup hot, garnished with fresh herbs if desired.