- 4 cups of water
- 4 chicken bouillon cubes
- 2 eggs
- ½ cup of corn kernels
- 1 teaspoon chopped fresh parsley
- 2 blades of finely chopped chives
- 1 teaspoon of grated onion
- 1 tablespoon of cornstarch
In a medium saucepan, combine water, bouillon cubes, corn, parsley and onions; bring to a boil.
Lightly beat eggs and drizzle into soup, while constantly stirring.
Remove about ½ cup of the soup and whisk in cornstarch, until there are no lumps and return to the soup. Bring soup back to a boil and cook until soup thickens to your likeness. Serve hot in small bowls garnished with chopped fresh chives.