NOTE: This recipe is being revised because I forgot an ingredient and to make it quicker to make.
6 cups chicken broth made from fresh chickens
2 eggs beaten
1/2 minced cooked chicken gizzards (optional)
Salt, white pepper and MSG (optional)
Minced green onions for garnish
1 can creamed-style corn
Add the gizzards to the broth and bring the chicken broth to a gentle boil. Add the corn. Simmer until soup comes to a gentle boil. Drizzle the egg and stir with a fork to make the eggs threads in hot broth. Season to taste and garnish with green onions.