Japanese Chicken Soup

You may have noticed a lot of soup/chili options on my blog. I often get creative in the kitchen in this area because it is fairly cheap to make a soup and when you are on a budget like Robbie and I are, we can eat it all week. Last week I made one of our favorite soups: my mom's Japanese chicken soup recipe. I revamped it a bit replacing the white rice with brown and more veggies. It is really easy to make and although it is not really soup weather it works.

Ingredients:

• 8 cups water in a large pot
• 8 low sodium chicken bullioun cubes
• 2 cans of lower sodium creamed corn (you don't have to add this but I love the corn)
• 8 eggs whipped
• 2 bags of frozen asian stir-fry veggies
• 4 boiled and shredded chicken breasts
• 2 tsp pepper
• 1-2 cups brown rice (I like to make it on the side so I can add it to my lunches but I am still able to have the soup for dinner without the rice)

Directions:

• Put the water into the pot and put the burner on high
• Add the bullioun and pepper and allow the water to boil
• turn the burner down to a medium heat
• add the 2 cans of corn and the veggies to the water
• pour in the whipped eggs and as you do so stir the soup quickly with a fork so you don't get an omellete on the top layer!
• add the chicken to the soup
• Let simmer for 15-30min
• serve with rice or without and you can always add a little low sodium soy sauce : )