Chicken and sweetcorn soup

by Janet Anderson

Ingredients:
2 cups finely chopped chicken OR chicken strips (whatever is your preference)
1 onion chopped
1 stalk of table celery including the leaves
1 large potato peeled and diced
1 grated carrot (optional)
½ teaspoon Garlic
2 packets chicken noodle soup
1 can of cream style sweetcorn
1.5 litre water
2 tablespoons of cornflower (Maizena) made into a paste
Pepper

Method:
In a large saucepan, brown the onions, garlic and celery. Add the chopped chicken and brown slightly. Add the potatoes and 1.5 litres of water. Allow to simmer for about 15 minutes allowing the flavours to infuse and the potatoes to soften.
Once the potatoes have softened, add the two packets of chicken noodle soup and the tin of cream-style sweetcorn and cook for a further 5 minutes or so.
Lastly stir in the paste of cornflower. Allow to warm through and thicken.
Bear in mind that the packets of Chicken Noodle soup already contain a fair amount of salt, so caution must be taken when adding additional salt.

Tip: Delicious with lightly buttered toast but one could give the soup a bit more substance by adding dumplings.

recipe chicken and sweetcorn soup