The corn can be fresh (needing a longer cook time), pressure cooked then cut from the cobs, frozen, or canned and drained. Totally up to you. Fresh corn just needs more cooking time.

Add the water to a large pot and add the chicken breasts. Bring to a boil and cook the chicken until done, about 15-20 minutes. Skim off any foam on top of the water.

Remove the chicken when cooked, leaving the broth in the pot. Add the corn to the broth, cook for about 10 minutes if using fresh corn, or cook until the corn is heated through.

Remove the skin from the chicken and discard, use some forks or your fingers and shred the chicken.

Once the corn is cooked or warmed through, add the shredded chicken to the pot.

Once the chicken is warmed through, stir the soup then pour in the whisked eggs. If you want smaller egg pieces, stir while pouring the eggs, if you want larger egg pieces stir, then remove the spoon then pour in the egg, wait about 5-15 seconds, then stir the soup to mix in the eggs. Cook for another 2-3 minutes.

Remove the pot from heat, season with salt and pepper to your liking.

Ladle into bowls and serve.