Enjoy this creamy chicken and sweetcorn soup, made with chunks of chicken breast, chicken stock, milk, spring onions and sweetcorn. Serve it with sourdough toast for the best accompaniment
Preparation time: 15 minutes
Cooking time: 25 minutes
Suitable for freezing
1. Melt the butter in a large saucepan and gently fry the chicken chunks and spring onions for 2-3 minutes.
2. Add the potatoes and stock to the saucepan. Bring up to the boil, then reduce the heat and simmer, partially covered, for 15-20 minutes, or until the potatoes are tender.
3. Add the sweetcorn and milk and cook gently for 3-4 minutes. Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley and cook for another few moments. Season to taste, then serve with the toast.
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