Chinese Chicken And Corn Soup

• 2 boneless skinless chicken breasts, cooked and finely diced
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 tablespoon butter
• 1 (32 ounce) box chicken broth or 4 cups stock
• 2 cups chicken bouillon
• 1 tablespoon fresh parsley, chopped
• 1 (14 1/2 ounce) can cream-style corn
• 2 large eggs, beaten
• salt and pepper

1. Saute or poach chicken breasts, cool, chop, set aside.
2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
4. Bring to a boil, lower heat and simmer 5 minutes.
5. Drizzle in beaten eggs, stirring briskly, til it shreds.
6. Stir in corn, heat through.
7. Add salt and pepper to taste.

chicken breasts, celery, onion, butter, chicken broth, chicken bouillon, fresh parsley, creamstyle, eggs, salt

Taken from www.food.com/recipe/chinese-chicken-and-corn-soup-137886 (may not work)