"Get well soon" Sweet corn chicken soup

Mummy at 21

1. Boil a large Chicken breast in about 4 cups of chicken stock. Once done, separate the chicken from the stock and shred the chicken.
2.Now add 1 tin of sweet corn to the stock and boil. Add about 1/2 cup of rice starch if handy. Boil until corn is cooked. Add the shredded chicken, and then about a tablespoon of cornstach-water mix.
3. Adjust salt/chinese salt and switch off the gas. Now add 2 frothy eggs and mix well. The heat of the soup should cook the egg.