Instructions: Dice chicken and ham.

Slice spring onions.

Combine all ingredients except egg and cornflour in a large saucepan.

Bring to the boil and simmer about 5 minutes or until chicken is cooked.

Dissolve cornflour in 1/4 cup cold water.

Stir cornflour mixture into simmering stock to thicken slightly, then remove from heat and lightly whisk in beaten egg.

The basis of this soup is a well flavoured chicken stock.

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