Heat a pan over a medium heat add a tablespoon of oil, add in the diced onions.  Cook until they are tender about 7 minutes, set aside.

Add the stock to a pot, add the softened onions return to a medium heat and cook for 3 minutes.

Add in the chicken fillets and poach them in the stock and onions for about 8 minutes till the chicken is fully cooked.

Remove the chicken fillets from the pot and allow to cool. Shred the chicken and add it back in to a pot, also add the sweetcorn. Turn on the heat and cook for a further 8 minutes.

Blend the cornflour with 2 tablespoons of water to make a creamy paste, ensure it is completely smooth. Add it to your soup stirring continuously and cook for a further 4 minutes.

Add salt and pepper to taste and garnish with chopped spring onion.