i make chicken and sweet corn soup.
I just make up 1 packet of chicken noodle soup according to inst, like, i think it is 4 cups of water, then when it is sorta done, i add a big can of creamed corn, and then, whisk up a couple of eggs, but, so the yellow and white are just combined, and still gluggy, and add that to the soup at the last minute. I like the egg to be abit lumpy in the soup, so i dont stir it that much as i add the egg. If i stir it heaps, the egg goes more like long strings.
If you do make it, always been told not to reheat any longer then 1 day old.
Only use the homebrand packet of chicken noodle soup, and it works fine. Cheap easy meal.