Chicken, Sweetcorn & Egg Soup

Put the chicken into a deep saucepan with the measured water and bring to the boil. Reduce the heat to medium–low, cover the pan with a lid and cook gently for 45 minutes, until the stock is well flavoured.

Strain the stock into a jug and set aside. Once the chicken pieces are cool enough to handle, shred the meat into small pieces and set aside.

Heat the oil in another deep saucepan over medium heat. Add the spring onions and cook for 2 minutes, until they begin to soften. Stir in the sweetcorn and cook for a further 2 minutes, until it starts to soften.

Now pour in the chicken stock, mix in the shredded chicken, increase the heat to high and cook for 1 minute.

Using a fork, stir the stock continuously as you slowly drizzle the beaten eggs into it. Keep stirring until all the eggs have been added – this will form threads of egg in the soup.

Finally, add the salt, turmeric, pepper and soy sauce and mix well. Serve immediately.