INGREDIENTS:

-5 - 6 cups homemade chicken stock (see recipe directions for link) or storebought chicken broth

-1 can (14 - 16 ounces) cream corn

-4 ounces chicken meat (optional)*

-1 chopped green onion (spring onion)

-Salt, to taste

PREPARATION:

1. Bring the Chicken Stock or broth to a boil.

2. Stir the creamed corn and chicken meat (if using) into the soup. You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.

3. Remove the soup from the heat, and add green onions. If desired, stir in 2 lightly beaten eggs or 2 egg whites.

Source: chinesefood.about.com