Bring the chicken bone broth to a gentle simmer.
Stir in the creamed corn, sweet corn kernels, and shredded chicken. If using, add the chicken bouillon.
Simmer for 10 minutes.
If you’d like a thicker soup, stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
Slowly drizzle in the beaten eggs while gently stirring the soup in one direction
Finish with sesame or chili oil, white pepper, and green onions.
