Heat chicken stock in a pan and add chopped chicken. Cook until the chicken becomes tender.
Add sweet corn and chopped carrots, then cook for a few minutes.
Add salt and black pepper according to taste.
Mix corn flour with water and slowly add it to the soup while stirring.
Pour beaten egg slowly into the soup and stir gently to create egg ribbons.
Simmer for 2–3 minutes until the soup becomes slightly thick.
Serve hot and enjoy your homemade Chicken Corn Soup.