Chicken and Sweetcorn Soup

For 2 servings

• chicken breast, finely diced1
• chicken stock600 ml
• tin creamed sweetcorn200 g
• cornflour1 tbsp
• cold water2 tbsp
• egg, beaten1
• salt and pepperto taste
• spring onion, slicedto serve

1. 1

   Put the chicken stock in a large pan and bring to a gentle simmer over medium heat.

2. 2

   Add the diced chicken and simmer for 6 to 7 minutes, until cooked through with no pink in the middle.

3. 3

   Stir in the creamed sweetcorn and bring back to a simmer.

4. 4

   Mix the cornflour with the cold water in a small bowl until smooth, then stir it into the soup. Simmer for 2 to 3 minutes, stirring, until the soup thickens slightly.

5. 5

   Reduce the heat to low. Slowly drizzle in the beaten egg while stirring the soup gently in one direction, this creates thin egg ribbons rather than clumps.

6. 6

   Season with salt and pepper to taste, and scatter with sliced spring onion before serving.