Kids Chicken and Corn Soup
Bring the stock to the boil in a large pot. Add chicken breast fillet to the stock, turn the heat off and cover the pot with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add cooked corn kernels to the stock and bring to the boil over a medium heat.
Combine tamari and tapioca flour into a paste then stir into the soup to thicken slightly.
Add the shredded chicken to the soup, season with salt and pepper to taste.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve in soup bowls topped with the sliced spring onions.
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