Chicken corn soup is perfect for those sniffly dreary cold evenings or when your toddler only wants soup!

Ingredients:
3-4 Chicken pieces with bone
Four cups water
One packet chicken yakhni mix
Half a handful of baby carrots
Half an onion – sliced thinly
One cup canned sweet corn
Four tablespoons corn flour
1/4 cup water
One egg very lightly beaten
salt to taste
pepper

Condiments:
1/4 cup white vinegar with diced green chillies
1/4 cup white vinegar with 1 teaspoon red chilli powder

Method:
Heat four cups of water with one yakhni packet mixed in, along with chicken, onion and carrots. Bring to boil and cook till chicken is cooked through (approximately 15 – 20 minutes). Sieve through the stock, reserving the stock and chicken and discarding carrots and onion. Once the chicken is cool enough to handle, shred the meat and keep aside, discarding the bone.
Using a food processor or blender, gently pulse the sweet corn so that it is smushed, but not mush (a quick 2 or 3 pulses). Add this to the chicken stock and bring to boil. Now dissolve the corn flour into the 1/4 cup of water till a thin paste is made. Add this paste very slowly to the boiling stock and corn while stirring constantly to get to the soupy consistency you like (I only used about half to get the soup consistency I like). Add the chicken. Very slowly add the beaten egg, again stirring constantly. Add salt and pepper to taste and serve with chile and vinegar mixture and/or soy sauce.