This recipe is only speedy because you use already prepared chicken stock (maybe leftover from another recipe or maybe use the ones from the carton). Obviously if you cook the chicken bones yourself it's heaps better, but we are talking speedy today....
500ml chicken stock
1/2 can of creamed corn
Handful of diced or sliced chicken, whatever you prefer (You can use as much or as little chicken as you like as this is not to flavour the soup)
salt and pepper to taste
Shallots or spring onions for garnish
Heat up the chicken stock
Add the chicken and boil for 5mins then add the creamed corn
Crack an egg into a bowl but do not beat it, just break the yolk
Pour the egg into the hot soup and stir gently....and I stress REALLY gently as you want the egg to form into cooked ribbons. See below photo.
Add salt and pepper to taste (although you may not need any if you are using the stock from the carton as that is pretty salty already)