chicken and corn soup



1 can creamed corn

4 cups water

3 or 4 chicken drumsticks

2 teaspoons Chicken Bouillon Powder
(Lee Kum Kee)

2 beaten eggs

½ teaspoon salt

Pinch pepper

2 spring onion, finally chopped


  1.  Boil 4 cups water in saucepan.  Add chicken drumsticks and simmer for 10 minutes.   

  2. Remove chicken drumsticks from broth.  Debone drumsticks and chop up the chicken.  

  3. Add creamed corn, chopped chicken, chicken bouillon powder, salt, pepper and spring onion and bring the soup to boil.  

  4. Gradually add beaten egg to soup while stirring.  

  5. Bring to boil and serve