Chinese Chicken Corn Soup

This one was a hit with my family members. They love it! I will definitely be making this over and over again!

Chinese Chicken Corn Soup

Cook Time: About 30 minutes
Yields: About 6 bowls

Ingredients
• 2 (14 ounce) cans reduced sodium chicken broth
• 1/2 cup water
• 2 boneless chicken breasts
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 2 (14.75 ounce) cans cream-style corn
• 1 teaspoon sesame oil
• 2 egg whites
• Green onions, sliced

Directions
1. In a medium stock pot combine water, broth, and chicken. Bring to a boil then reduce heat and add onion powder, garlic powder, and pepper. Simmer about 20 minutes or until chicken is no longer pink.
2. Remove chicken from pot and allow to cool slightly. When chicken is cool enough to handle, shred or cut into bite size pieces.
3. While the chicken is cooling, in a small bowl mix together the corn starch and about 1/4 cup of the broth. Mix until no lumps remain and then add the cornstarch mixture to the stock pot. Bring mixture back to boil and stir constantly until well mixed.
4. Add the creamed corn and chicken pieces to the broth then season soup with sesame oil.
5. Reduce heat and slowly add egg white while swirly the soup with a fork to break the egg pieces apart. The eggs should cook and form strings similar to egg drop soup.
6. Serve hot and garnish with green onions.