In a medium saucepan bring the chicken broth to a simmer and add the ground chicken meat, making sure to break it up into small pieces. Add the cream corn to the pot and simmer for about 10 minutes until the chicken is cooked through.
Bring the soup back to a boil and crack an egg in the center, use a fork and quickly beat the eggs until it is cooked. Add the salt.
Serve topped with chopped green onions and ground white pepper.