Complexity: Medium


  • 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


  1. In a medium saucepan, combine water, bouillon cubes, corn, parsley and onions; bring to a boil.
  2. Lightly beat eggs and drizzle into soup, while constantly stirring.
  3. 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.