We have all been hit by a nasty bug in our household and timing couldn't have been worse - it is the school holidays! My three children and husband have been bed ridden for days. With not much of an appetite i always turn to Chicken Soup, this time i added some corn as it is always a winner with the children and to be honest i am quite partial to a good Chicken and Corn Soup.

serves 4-6

1 whole free-range or organic chicken
1 cube chicken stock (optional)
1 stick celery
1 carrot
1/2 onion
1 clove garlic
1 tsp fresh ginger
1 x 400g tin creamed corn
2 spring onions, finely sliced
1 tsp sugar
2 tsp cornflour
2 Tbsp Tamari soy sauce or any good quality
2 egg whites, lightly beaten
freshly ground pepper
finely sliced red chilli (optional)


Remove the 2 breasts off the chicken by running a sharp knife down the centre of the breast and carefully using your knife take one breast off at a time.  Set aside.
With the remaining chicken body place it into a large pot and cover with cold water.  Add the onion, celery, carrot garlic and ginger.  Bring to the boil and skim off any scum that may come to the top.  Cook gently for 1 hour. 
Meanwhile; remove and discard the chicken skin of the breasts.  Slice very thinly and mix with the soy sauce, sugar and cornflour. Set aside.
Strain the chicken stock into another pot and set aside the cooked chicken which can be picked off and tossed through a salad or added to a sandwich. 
Heat the chicken stock up gently and add the creamed corn. Add the chicken mixture and stir to combine. Let the chicken cook for 5 minutes, taste and adjust the seasoning.
Just before you are going to serve pour the egg white into the hot soup and lightly stir so that the egg white cooks in a thin stream.
Serve with freshly sliced spring onions and chilli if desired.  Aah i feel better already!