Does This Look Delicious Or What?

I found this recipe on The Australian Women's Weekly website. Does this sound good or what? I plan on trying it out in the very near future!

Chicken and Sweet Corn Soup

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Kid friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Nut free
Course: Entree, Lunch, Main
Favourite flavours: Chicken, Easy recipes, Soup




INGREDIENTS


750ml salt-reduced chicken stock
chinese cooking wine or sherry
fresh ginger
garlic
salt-reduced soy sauce
2 (400g) chicken breast fillets
1 egg
420g can creamed corn
310g can corn kernels
3 green onions (green shallots)


METHOD


Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat. Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.

Return stock to the boil. Break egg into a small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.

Add creamed corn, kernels and chicken to stock and return to the boil.

Ladle soup into serving bowls and sprinkle with onions.

Suitable to freeze without egg. Not suitable to microwave.