Chicken – 200 g
Spring onion – 2 stem
Carrot – 1 (Small Cubes)…
Celery – Small stem
Parsley- 5 stem
Corn – 1 small cup
Egg – 1
Water – 5 Cups
Cook chicken, spring onion stems, carrot, celery and parsley with water for 20 mints
Take out the chicken pieces, remove skin and bones. Shred into smaller pieces.
Add the corn and cook till the corns are soft.
Beat the egg and pour with a spoon on top of the boiling soup and cook for 3 more mints.