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Directions

Cut chicken into small cubes. Set aside.

Beat 1 egg in a small bowl until frothing. Set bowl aside.

Put can of cream corn in a pot (sauce pan).

Add 1/2 can of water (using the empty can that held the cream corn) and 1/2 can of chicken broth. For more flavor, can add 1 full can of chicken broth instead of half and half; or, just use a can of water.

Bring to boil.

Add chicken, and boil until chicken is cooked.

Bring down to a simmer, or even under a simmer. While beating the eggs in the bowl, drizzle egg into the hot soup. Stir the soup.

Add salt, pepper, and other seasonings to taste (like oregano).

This recipe doesn't require chicken. If you want, you can just skip the chicken.

If you want to add peas, you can add them with the chicken.