1 large chicken breast (300-400gms)
1 C corn kernels (I used frozen but canned or fresh work too)
420g creamed corn
1 tablespoon cornflour
2 tablespoons soy sauce
spring onions to serve
Place chicken and stock in a large saucepan and bring to the boil. Turn now, place lid on saucepan and bring to simmer for 15-20 minutes or until cooked through. You can check by slicing the chicken in half.
Remove chicken breast from the stock and shred.
Add creamed corn and corn kernels to stock and bring back to the boil over a medium heat.
Meanwhile combine soy sauce and cornflour into a paste then stir into the soup, using a whisk, to thicken slightly.
Add shredded chicken to soup and take off the heat.
Beat eggs in a small cup and then slowly pour into the soup in a steady stream, while stirring constantly with the whisk or a fork.
Serve in a bowl topped with spring onions.