Directions

To Prep

1. Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach.
2. After about 15 mins, remove the chicken breast from the pot and set aside to cool.

To Cook

1. In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
2. In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons.
3. When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.

To Serve

1. Remove the soup from the heat and ladle servings in to small bowls.