Chinese Chicken and Corn Soup

2 boneless skinless chicken breasts, cooked and finely diced
1 celery rib, chopped
1 small onion, chopped
1 tablespoon butter
1 (32 ounce) box chicken broth or 4 cups stock
2 cups chicken bouillon
1 tablespoon fresh parsley, chopped
1 (14 1/2 ounce) can cream-style corn
2 large eggs, beaten
salt and pepper

Saute or poach chicken breasts, cool, chop, set aside.
Saute in same pan, celery and onion in 1 Tbl. butter til tender.
In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
Bring to a boil, lower heat and simmer 5 minutes.
Drizzle in beaten eggs, stirring briskly, til it shreds.
Stir in corn, heat through.
Add salt and pepper to ta