Thanks to eatlove, we're sharing a hearty and health-giving soup by celebrity chef and host of MKR Pete Evans, from his book My Kitchen.

My mum lives across the road from me and brings this to my house for the kids to eat at least once a fortnight. Thanks, mum, you've looked after me all these years and now you're helping my kids appreciate good food, too. Love ya.

Ingredients (serves 4)
Chicken stock:
2 kg (4 lb 8 oz) chicken bones
2 carrots
1 onion
2 celery stalks
4 flat-leaf (Italian) parsley stalks
2 sprigs of thyme
1 bay leaf
1 teaspoon black peppercorns

Soup:
1.25 litres (5 cups) chicken stock
500 g (1 lb 2 oz) organic or good-quality chicken thigh fillets
2 × 400 g (14 oz) tins creamed corn
2 spring onions
1 teaspoon cornflour
2 free-range eggs
salt and white pepper
100 g (3½ oz/2 cups) baby English spinach leaves
1 spring onion

Method
To make the stock, rinse the chicken bones under cold running water and place in a large saucepan. Add the rest of the stock ingredients and add enough water to cover. Bring to the boil, skimming off any scum from the surface. Reduce the heat to low and gently simmer for 2 hours. Remove from the heat, then strain and cool to room temperature. Refrigerate for 2–3 hours or until chilled and the fat has settled on the surface. Remove and discard the fat. Refrigerate and use within 3 days or freeze for up to 3 months. Makes about 4 litres (16 cups).

To make the soup, pour the chicken stock into a saucepan over medium-high heat and bring to the boil. Turn down to a simmer and add the chicken thighs. Poach the chicken for 6 minutes, or until just cooked through. Remove from the stock, finely shred and set aside.

Add the creamed corn and spring onion to the stock and bring back up to a simmer. Add the chicken, whisk in the cornflour mixture and cook for a further 1–2 minutes to make the soup a slightly thick consistency. Once the soup starts to thicken, slowly stir in the egg with a wooden spoon and season to taste with salt and white pepper. Add the spinach and stir through, then garnish with spring onion or parsley.