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1 tsp corn flour, mixed with a little cold water
2 eggs, beaten
2 ½ quarts chicken stock (low sodium)
1 small can of cream of corn (low sodium)
2 large skinless chicken breast, cut into bite-sized pieces
½ celery stalk, minced
Parsley (optional)

In a large stockpot, bring chicken stock to a boil over medium heat. Add chicken and simmer for 15 minutes uncovered. Remove from heat and add corn and corn flour. Return to heat and stir until soup boils and thickens. Add eggs, stirring constantly. Cook for 5-7 more minutes.

Serves 6

Nutritional facts (per serving)
Calories 300
% Calories from fat 27%
Total Fat 9.1g
Saturated Fats 2.5g
Mono-unsaturated Fats 3.8g
Poly-unsaturated Fats 1.8g
Cholesterol 130mg
Sodium 490mg
Total Carbohydrates 25g
Dietary Fiber .8g
Sugar 7.5g
Protein 30g