Her recipe looks incredible, and I'm sure it is. However, the night we tried to make it, we found out a LITTLE too late that we didn't have the exact ingredients we needed. I tried to adapt it, but if you make this recipe, you should stick to Christine's original - we were out of creamed corn and sesame oil and I think they would have really made it! I still enjoyed it, though - you really can't go wrong with any type of soup this time of year!
2 (14 oz.) 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 oz.) cans creamed corn (we used regular corn. You should use creamed!)
1 teaspoon sesame oil (we used EVOO. Go with Christine's suggestion and use sesame!)
2 egg whites
Green onions, sliced
In a medium stock pot, combine water, broth and chicken. Bring to a boil, reduce heat and add seasonings. Simmer for 20 minutes or until chicken is no longer pink.
Remove chicken from pot and allow to cool. When it is cool enough to handle, shred or cut into bite-size pieces.
Meanwhile, mix together the corn starch and 1/4 cup of broth until no lumps remain. Add the mixture back to the stockpot and bring to a boil, stirring constantly until well-mixed.
Add the creamed corn and chicken pieces to the broth and season with sesame oil.
Reduce heat and slowly add the 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.
Serve hot and garnish with green onions.
Source: Christine's Kitchen Chronicles