Egg Drop Soup


1/2 lb. chicken, cut into julienne strips or small chunks
1 tbsp. soy sauce
6 c. water
8 chicken bouillon cubes
1 c. corn
2 eggs, slightly beaten

Pour soy sauce over chicken; marinate 10-15 minutes.  Heat water and add bouillon cubes.  Bring broth to a rapid boil.  Gradually add chicken so as not to stop boiling; boil 2 minutes.  Very slowly, pour eggs into boiling soup, stirring constantly.  Immediately remove saucepan from heat; serve piping hot.

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