Chicken Corn Soup

1. In a large pot, add water along with the chicken and onion. Let it cook it for an hour until its tender.
2. Remove the chicken from the pot and shred its meat into thin and small pieces. Discard the bones.
3. Put the chicken meat back in the broth.
4. Add in the corn and celery and season it with salt and pepper according to your taste.
5. Add in the cornflour to thicken it a little.
6. Let the soup simmer for 10 minutes.
7. In a small bowl, beat the eggs and then pour them in the soup. Mix well until you see whites forming.
8. Serve with crackers and enjoy!
9. You can add some vinegar with green chilies and soy sauce in the soup to give it an extra bit of flavor as well.

 Trivia

1. Soups are classified into two categories: clear or thick soups.
2. The earliest consumption of soups traces its origins back to 6000 BC.
3. Soups can be served as appetizers, main meals or even as desserts in some places.
4. Chinese people take soup as part of their main meal almost every day.
5. There are over thousands of different types of soups in the world and vary from region to region.
6. Canned soup was first introduced by Campbell’s in 1897.
7. Women are twice as likely to order soup as compared to men.
8. In Chinese custom, if chicken or fish is being served on the table, the head of the animal is served in front of the guest for honor and respect.