Chinese Chicken Corn Soup

Chinese Chicken Corn Soup ~about 6 cups 4 cups chicken broth 2 cups shredded cooked chicken 1 cup egg noodles 1 (14 to 15oz) can cream style corn 2 large eggs, beaten 2 to 4 teaspoons cornstarch salt and white pepper to taste Instructions - 1. Bring chicken broth, shredded chicken and cream style corn to a boil in a 3 to 4 quart pot. Meanwhile, boil the 1 cup of egg noodles in a separate pot. 2. Lower the chicken and chicken broth pot to a gentle simmer and stir while you pour in the beaten eggs a little bit at a time. When all the egg is in, continue at a gentle simmer for a few minutes. Add the egg noodles when tender and done. 3. In a small bowl, mix cornstarch with equal amount of water until dissolved. (This is called a slurry.) Stir the soup as you pour the slurry in a steady stream. Continue to stir and simmer for a few minutes. Adjust seasoning to taste. (Taste it first because you may not need salt if the chicken broth you used already has enough salt.) 4. Serve immediately or cool and store in the fridge. You can reheat in the microwave or bring to a boil on the stove top. 5. Add a dash of soy sauce on top.