Chicken and Sweet Corn Soup

 

6 cups chicken stock
2 large chicken breast (500g), chopped
4 cups of canned sweet corn
2 spring onion, chopped
2 cups baby spinach leaves
5 Tbs cornflour
4 tsp soy sauce
4 Tbs thickened cream
8 coriander sprigs, garnish

Place the chicken stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly. Finely shred. Place drained corn in food processor, chop coarsely.  Add shredded chicken, corn, spring onion and spinach to stock, simmer briefly. Season with salt and pepper. Combine cornflour and 2 Tbs cold water, stir into soup until it thickens. Stir in soy sauce and cream, heat briefly. Ladle into bowls, garnish with coriander and croutons. 

*150g peas or 200g asparagus can substitute spinach

Makes 4 main serves