This soup is a conglomeration of several soups. My college roommate made a Korean comfort soup that was an egg drop/creamed corn chicken soup. I added the Mexican alphabet pasta when our first babysitter introduced J to it, and he loved it. (I’m sure it’s why he’s so smart.) O ate three bowls of it last night. So, without further ado:
Korean Chicken Creamed Corn Egg Drop Mexican Noodle Soup
15 oz chicken broth
2 eggs, beaten
2 cans creamed corn
2 cups cooked chicken, in bite-sized pieces
1 package Mexican alphabet pasta
1. Cook pasta according to package directions. Drain.
2. Bring broth to a boil. Slowly drizzle in the beaten eggs, all the while stirring the broth with a fork.
3. Add creamed corn, noodles, and chicken. Heat through.
It sounds bizarre, but we love it, and it cooks up in a dash from my freezer and pantry.
I’d love a more condensed name– anyone up to the challenge?
Learning As We Go 