Ingredients for 4 servings:
1. 2 boneless skinless chicken breasts, cooked and finely diced
2. 1 celery rib, chopped
3. 1 small onion, chopped
4. 1 tablespoon butter
5. 1 (32 ounce) box chicken broth or 4 cups stock
6. 2 cups chicken bouillon
7. 1 tablespoon fresh parsley, chopped
8. 1 (14 1/2 ounce) can cream-style corn
9. 2 large eggs, beaten
10. salt and pepper
Directions:
1. Saute or poach chicken breasts, cool, chop, set aside.
2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
4. Bring to a boil, lower heat and simmer 5 minutes.
5. Drizzle in beaten eggs, stirring briskly, til it shreds.
6. Stir in corn, heat through.
7. Add salt and pepper to taste.