Sweet Corn Chicken Soup

Go to any Indo-Chinese restaurant and Sweet corn chicken soup is one of the most ordered thing on the menu. Go to any Chinese restaurant and you wont find any such soup on the menu. Egg drop soup yes. Chicken noodle soup yes. Sweet Corn Chicken soup definetly NO. So, after coming to the US, this was one of the first things I surfed on the internet for and called up my mom for. After a lot of trial and error, a little luck and lots of force feeding (forcing my hubby S), I finally got lucky with my recipe. I prepare this soup whenever its cold outside or I / my hubby have cold or whenever I cook indo-chinese food. The best part- my little duckie loves it too. He, ofcourse, eats the chicken first and then I have to make him finish the rest of the soup.

Recipe:

1 skinless chicken breast, cooked (either pressure cooked or boiled)
1 can 16oz cream of sweet corn. (I use del monte)
1 can chicken broth -use same quantity as the sweet corn( I use swanson-I use the salt free and fat free product)
1/2 tsp ginger-garlic paste
2 eggs well beaten
salt to taste
pepper to taste

Preparation:
Heat a soup pan and when warm enough add cream of sweet corn to it, and then add the broth. Mix well and add ginger-garlic paste and chicken to it. Let the mixture come to a rolling boil. Then add the eggs slowly and keep on mixing with an egg whisk. The eggs get cooked and form a stringy mixture. Let it cook a little, add water per the consistency you need, add salt and turn of the flame. Serve hot with a dash of pepper, garnish with soy sauce, vinegar/green chillies and see those sniffles vanish.