Creamy Chicken and Corn Soup with Egg

Creamy Corn Chicken Soup (Sup Asparagus Ayam Jagung Telur)

Ingredients:

• 250 grams chicken fillet
• 1 can of cream-style corn (if available)
• 1 large egg
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Prepare the Chicken: In a pot, bring water to a boil and add the chicken fillet. Cook until the chicken is fully cooked and tender. Once done, remove the chicken from the pot, drain, and shred it into bite-sized pieces.

2. Cook the Corn: In the same pot with the chicken broth, add the can of cream-style corn. Bring to a simmer and cook until the corn is heated through and the flavors meld together.

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3. Combine Ingredients: Add the shredded chicken back into the pot with the corn. Season with salt and black pepper to taste. Stir well to combine and heat through.

4. Add the Egg: Crack the egg directly into the simmering soup. Let it sit undisturbed for a moment, then gently stir to incorporate the egg into the soup, creating a slightly creamy texture.

5. Taste and Adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

6. Serve: Once the flavors are balanced and the soup is hot, ladle into bowls and serve immediately.

Enjoy the comforting and creamy goodness of this delicious chicken corn soup, perfect for any time of the year!