Chicken and Sweet Corn Soup

Last week I cooked chicken and sweet corn soup with pasta for Aston for his lunch.  Not to be boastful but it was so tasty! I would say I was about 90% closed to restaurant standard.  The only thing that was missing was the cornstarch to thicken the soup which I omit since my intention was to cook it for Aston.  I was so surprised how easy it was to make it.  Initially, I thought of just a simple chicken soup because Aston was down with flu and I used the sweet corn just to make it more "sweet".  I didn't expect it to taste so similar to those I had in chinese restaurants.

Anyway, below is my own version of Chicken and Sweet Corn Soup:

Ingredients:
2 pieces of skinless chicken breast cut into cubes
1/2 cup of frozen sweet corn
500ml water (estimate because I never measure)
1 Egg
Salt to taste
Pepper to taste ( No pepper for Aston)

Cooking Instructions:
Cooked in Slow Cooker
1. Put in slow cooker the chicken breast, sweet corn and water
2. Cooked for 4 hours under "Auto" function
3. Transfer to normal pot to continue cooking using stove

Cooked using Gas Stove
1. Bring the soup to a boil
2. Break the egg into a bowl (no whisking is required)
3. Pour the egg into the soup as slow as possible while stirring the soup.  This will create a "egg flower" effect in the soup.
4. Salt and pepper to taste
5. Serve while hot.

I put some shell pasta into the soup for Aston and he loved it.  Unfortunately, I did not manage to take any photos because it never came across my mind until I finished it.