Creamed Corn & Chicken Soup

INGREDIENTS
2 900ml of chicken stock
3 cups shredded cooked chicken breasts (about 1 pound chicken)
2 teaspoons ground ginger
1/2 teaspoon garlic powder
4 green onions, thinly sliced with the white and green parts divided
2 medium carrots, finely diced
2 cans of creamed corn
1/4 cup cornstarch/flour
4 large eggs, whisked
1 teaspoon sesame oil

Take 1 cup of broth and whisk together with the corn starch or flour. Set aside for the end

In a large stock pot add the remaining ingredients except for the eggs and sesame oil.

Bring to a simmer and cook for 10 minutes.

Add the cornstarch slurry.

Stir in a circular motion and add the eggs. They will cook instantly and make a beautiful velvety soup.

Bon appétit!

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