Chicken Corn Soup

Ingredients:

about 1/2 to 1 lb of chicken (bone in adds more flavor and nutrients)

1/2 onion, cut in large chunks

2 garlic cloves 

1-2 cans of whole kernel corn

3-4 egg whites

salt and pepper to taste

About 2 tbsp corn starch

Optional garnish:

chopped parsley

chopped cilantro

chopped green onion

Chopped green chillies

Vinegar

Sambal/Sriracha

Soy sauce

First, boil the chicken, onion, whole garlic cloves and salt in a generous amount of water (at least 5 cups). You can use a pressure cooker and cook for about 15 minutes or boil on the stove top for 45 minutes to an hour. Remove chicken and set aside. Strain the broth and discard the chunks. Return the broth to the pot and set on medium low heat. 

When the chicken is cooled enough to handle, shred (mixer works best!) and throw it into the chicken broth. Add water if there's not enough. Give half of the corn a rough pulse with a immersion blender or food processor and throw that into the soup along with the rest of the whole kernel corn and pepper. Taste and adjust salt as needed. 

Once the soup comes to a boil, mix the corn starch with a bit of COLD water and pour it in, stirring. You can add as much or as little corn starch as you like according to how thick or watery you like your soup. When the soup comes to a rapid boil, slowly pour in the egg whites stirring quickly. Let the soup boil for another 3-5 minutes until the egg whites are cooked.