INGREDIENTS:

4-1/4 cups chicken stock
2 boneless skinless chicken breast fillets, cut into bite-sized pieces
13 oz. canned creamed corn
1 tsp. cornflour, mixed with a little water
2 eggs, beaten
salt and pepper, to taste

DIRECTIONS:

Heat stock in a large saucepan over a medium heat. Bring to a boil, then reduce heat. Add chicken and simmer for 5 minutes. Remove from heat and add creamed corn and cornflour. Return to heat and stir until soup boils and thickens. Add egg, stirring continuously. Cook for a few more minutes.

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