This video teaches how to make a Chinese style chicken and sweet corn soup, with the optional addition of noodles. In it Caroline suggests you take some leftover chicken, ginger, onion for flavor and garlic. Cut the ginger into little chunks and skin the garlic. Put the leftover chicken bones into a pan, or simply put some chicken legs into the pan. Then add about 3 liters of water, which should just cover the chicken. Add the ginger chunks, then the garlic, then cut the onion in half and simply add it. Turn the stove onto boil, then turn it down once it boils then leave it to simmer for about an hour.
Take the bones out, making sure the water drips off, drop it on a plate and separate the meat from the bones. Then you can remove any big lumps of onion or garlic from the pot that you don't want to eat. Put the pot back onto the stove, and resume heating it. Add a tablespoon of cornflower mixed with water to the chicken broth, add half a can of sweet corn, add the chicken meat, add coriander, add a little salt, and finally add egg whites. Now stir the mix together.
If you would like to add noodles to the soup broil vermicelli or rice noodles and add them into the bowl. Finally pour the soup from the pot you cooked it in into the bowl you already put the noodles in. You can also add some freshly chopped ginger, as well as coriander for some additional health benefits.