Chicken and Corn soup

Ingredients:

• 1.5L water (approximately)
  
• 4 chicken thigh fillets
• 400g tinned corn kernels
• small tin creamed corn
• salt
  

Alternatives:

1. Can use 2 breast fillets instead
   
2. 1 egg white
   
3. cornflour for thickening

Method:

Put water, salt and the chicken in saucepan on medium to high heat. Bring to boil and when the chicken is cooked pull out and using two forks, shred the chicken and place back into the water. Add the corn.

If using the egg white, whisk and then add to the soup.
If using cornflour, take some soup out and mix the cornflour into it and then add to the soup


Personal notes:

I like my chicken and corn soup quite salty, but I leave it to top salting so everyone can salt as much or little as they like.