1 tablespoon olive oil

1 large brown onion finely chopped

400g of chicken tenderloins cut into small pieces

1 x 440g tin of sweetcorn kernels

1 tablespoon cornflour

1 teaspoon white pepper

900mls water or chicken stock

3 large eggs lightly beaten with 2 tablespoons water

3 tablespoons soy sauce

1/2 bunch spring onions sliced

In a medium to large saucepan, sauté the onions in the olive oil until they become translucent.

Add the chopped chicken and continue cooking until the chicken changes colour.

Add the cornflour to the tin of sweetcorn.  Mix until smooth.  Add the sweetcorn mix to the chicken and onion, stirring constantly, bring to a simmer then add the water, pepper and soy sauce.  Stir through.  Keep on the heat until the the soup begins to simmer.  Add the eggs in a slow stream into the soup, stirring intermittently.  This makes the egg noodles.

Add the sliced spring onions.  Stir through, adjust seasoning if necessary.  Remove from heat.

Serve.  Makes approximately 1.8 Litres of soup.