Chicken and sweetcorn soup recipe

This creamy chicken and sweetcorn soup is perfect for a classic light soup lunch. The cooked chicken and chicken stock adds a traditional Sunday lunch taste to the chicken and sweetcorn soup, as it tastes just like the kind of roast chicken you would serve up. And the sweetness of the sweetcorn just tops it off. The addition of margarine and potato manages to create a thick, creamy and indulgent texture in this chicken and sweetcorn soup recipe and then a sprinkle of fresh parsley on the top adds a pop of freshness and flavour. And the chicken and sweetcorn soup is also super easy to make. Only 15 minutes to prepare in a pan and then leave it cooking for 25 minutes it can be ready in an hour. And it's an easy recipe to pack up and keep for a few days so you can save yourself a bit of cooking during the week. Or divide it into little containers and take it off to work for your lunchtimes. And if you're not a chicken fan you can swap it out with turkey or even cooked prawns and still use the creamy and delicious chicken and sweetcorn soup recipe. Yum!

Ingredients

• 15g margarine
• 1 onion, finely chopped
• 250g potatoes, peeled and chopped into small chunks
• 600ml (1 pint) chicken stock
• 100g canned or frozen sweetcorn
• 100g cooked chicken, chopped
• 300ml (½ pint) semi-skimmed milk
• 2tbsp cornflour, blended with 2tbsp cold water
• Ground black pepper
• 2tbsp chopped fresh parsley (optional)

Method

1. Melt the margarine in a large saucepan and gently cook the onion for 2-3 mins, until softened. Add the potatoes and stock.
2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 15-20 mins, or until the potatoes are tender.
3. Add the sweetcorn, chicken and milk and cook gently for 3-4 mins, stirring often.
4. Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley (if using) and cook for another few moments. Season with ground black pepper, then serve.