I have been working a certain soup for the past few days. I made that certain soup three times. Not because it was irresistibly delicious but because each attempt tasted worse than the one before. Some people can’t grasp math, others can’t comprehend science…and I can’t make water taste good. It’s the second biggest weakness of mine, the first being the ability to talk to women without being awkward. So if I can’t make soup then what is this bowl of liquid below?
This is Chinese Chicken Corn Soup. Let me explain why I am sharing this recipe.
You see, prior to my recent experiments, the only soups I made involved a can opener, microwave and about 3 minutes of patience. With this experience, I foolishly thought I could bring you guys a jaw dropping soup complete with seafood, homemade stock and a noodles. I was so very wrong. Instead of wasting more money on that endeavor, I went back to my roots to bring you Chinese Chicken Corn Soup.
This dish is basically Egg Drop Soup with minced chicken and corn. It pains me to say it but this is not an original idea. If you google “Chicken Corn Soup”, you will know exactly what I mean. I apologize for wasting your time, I know you come here for inauthentic and pretentiously plated food but today all I have for you is this humbling bowl of soup.
With that said, there are some positives. This recipe is simple, cheap and do I even need to say it? Absolutely drool-worthy!
At this point you maybe asking, “If you don’t know how to make soup then how did you make this?” Easy! This recipe is idiot-proof! So if you accidentally stumbled on this recipe then may I suggest you give it a try?