10-Minute Egg Drop Soup

• 12 ounces cream of chicken
• 12 ounces chicken broth
• 1 (15-ounce) can whole kernel corn
• 4 eggs
• 1 dash salt, to taste
• Scallions, finely chopped (for garnish)

1. In a medium-sized pot, mix together the cream of chicken, chicken broth, and 12 ounces of water (you can use the cream of chicken can as a measuring cup). Bring to a boil over medium-high heat.
2. Once the soup has come to a boil, add the can of corn, including the juice. Bring the soup back to a boil over medium-high heat.
3. While the soup comes back up to a boil, whisk the eggs plus 5 teaspoons of very cold water in a small separate bowl. Chop the scallions and set aside.
4. Bring the pot down to a simmer. While stirring the soup, slowly pour in the whisked eggs (continue stirring as you mix in the eggs; this is important). Stir until the eggs begin to flower. Add salt, to taste.
5. Serve warm in individual bowls and garnish with scallions.

cream of chicken, chicken broth, whole kernel corn, eggs, salt, scallions

Taken from food52.com/recipes/80015-10-minute-egg-drop-soup (may not work)