Chicken & sweetcorn soup

• Chicken breast fillets300g
• Frozen sweetcorn300g
• Stock cubes2 cubes
• Spring onions1 bunch
• Free range eggs2
• Soy sauce1 tbsp (15ml)
• Plain flour20g

Plus salt and pepper. About £3.71 for the amounts used.

Method

1. 1

   Dissolve 2 stock cubes in 1.2 litres boiling water in a large pan. Add 300g chicken breast, whole, and simmer for 15 minutes until cooked through.

2. 2

   Lift out the chicken, shred it with two forks and return it to the pan with 300g frozen sweetcorn and 1 tbsp soy sauce. Simmer for 5 minutes.

3. 3

   Mix 20g flour with 3 tbsp cold water until smooth, stir into the soup and simmer for 2 minutes until slightly thickened.

4. 4

   Beat 2 eggs. Stir the soup in a circle and slowly pour in the egg so it sets in ribbons. Serve topped with sliced spring onions.