8 oz. can cream corn
1/2 lg. chicken breast, skinned and boned
1 c. chicken broth (I use College Inn - low sodium chicken broth)
1 1/2 c. water
1 tsp. soy sauce
1 tsp. vinegar
1 tbsp. cornstarch
1 egg, lightly beaten
Salt and pepper to taste

Cut chicken into cubes or thin strips. Use heavy saucepan or soup pot. Stir together broth, water, soy sauce, vinegar, salt and pepper. Heat to boiling - reduce heat, add chicken. Simmer about 10 minutes until chicken is tender. Stir in corn. Mix cornstarch with a little cold water and add to hot broth. Simmer, stirring constantly until soup thickens. Add egg in thin, steady, steam - stirring constantly. Serve immediately.