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
Serves 4
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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