Chicken Corn Noodle Soup

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?

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