1 (225 gram / 8 oz) can of creamed sweet corn
1 1/2 – 2 cups of shredded cooked chicken
4 cups of chicken stock
salt and pepper to taste
Place all ingredients, except the egg into a large saucepan. Bring to the boil, reduce heat to a gentle simmer. Crack the egg into a cup, beat lightly and slowly pour the egg into to the simmering soup, whipping the soup at the same time to form ‘st rings’ of cooked egg.
A tablespoon of cornflour mixed with a little water can be added towards the end to thicken the broth if desired.