Chicken and Sweetcorn Soup

Cut raw chicken breast into small cubes and onion into thin slices. Fill half of a medium sized saucepan with water and boil the chicken for about 5 minutes. Add onions and boil for another 5-10 minutes on medium to low heat.

Add 2 cups of chicken broth to pot and stir well. Reduce heat to low and let simmer for around 2 minutes.

Add the chickpeas, sweetcorn, salt and pepper and let simmer for about 5 minutes on low heat. In the mean time, lightly beat two eggs in a separate bowl. Add the eggs to the pot and stir well. Turn off heat, cover pot and allow to sit for around 5 minutes before serving.

Serve with fresh parsley on top for added flavour. If a thicker consistency is desired, you may add corn flour or blend with a hand blender if preferred.