Chicken Corn Soup

Yet another quick dish that the slow cooker chicken will yield for you on a busy day. It's a great bang for your buck kind of dish, in terms of both time and effort. And it gets raves, every time, from both of the girls and the hubby. If you have homemade broth on hand (another gift from the slow cooker chicken), it really adds a nice depth of flavor. But, in a pinch, chicken broth from the store will work fine as well.

Ingredients:

6 cups chicken broth

16-oz. bag of frozen corn

3 or 4 eggs (beaten)

1 1/2 cups shredded chicken

Salt

White pepper (optional)

Soy sauce (optional)

Toasted sesame oil

Chopped scallions and/or cilantro (optional)

Instructions:

Bring approximately six cups of chicken broth to a simmer and then add a 16-oz. bag of frozen corn kernels into the pot. If you have an immersion stick blender, then blitz here and there - the effect that you are aiming for is a creamed corn blend, while still leaving some corn kernels intact. If you don't have an immersion stick blender, then scoop up two or three cups of the corn broth into a regular blender, let cool and then blend (again, with the idea of getting a slightly chunky creamed corn blend - don't liquefy it). If using a regular blender, then return the blended corn broth into the pot.

Beat three to four eggs and then gently and slowly add the eggs to the pot in a figure eight motion. Add the shredded chicken to the pot. Add salt and white pepper to taste, with a tidge of soy sauce if you'd like. Add a few drops of toasted sesame oil - this really makes the dish sing. And top with chopped scallions and/or cilantro if you'd like. Comfort in a bowl! And it beats Chinese take-out's version every time!