Chicken Corn Soup

Snow outside means soup inside!  I made my first attempt at making chicken corn soup, and it turned out delicious!

Ingredients:
- 3 thin sliced chicken breasts
- 4 cups low sodium chx broth
- 3/4 onion chopped
- 2 carrots
- 2 celery stalks
- Corn
- 2 Hardboiled eggs
- Salt & pepper for seasoning


Directions:
Place chicken breasts and chopped onion into a deep soup pot.  Pour in your chicken broth plus 1 cup of water.  Bring to medium heat and let cook for about an hour.  While chicken is cooking, chop your carrots and celery.  Also, boil your 2 eggs and set aside.  I cooked my frozen corn for a couple minutes as well before putting into the pot.  Once chicken is cooked scoop it out of the pot and set aside on a plate to cool down.  Once cooled, shred and pull apart into small chunks and place back into the soup pot along with the carrots and celery.  Let cook for about 15 minutes (I had the stove at about a 3-4 heat setting).  Then, chop your hardboiled egg whites and place into soup pot and season with salt and pepper.  Let soup simmer another 15-20 minutes, then serve and enjoy!