Recipes

Ingredients

• 2 teaspoons vegetable oil
• 2 skinless chicken breasts, chopped into small chunks
• 1 onion, finely chopped
• 1 leek, thinly sliced
• 250g potatoes, peeled and chopped into small chunks
• 2 OXO chicken stock cubes
• 100g canned or frozen sweetcorn
• 2 tablespoons cornflour, blended with 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper

Method

1. Heat the vegetable oil in a large saucepan, brushing it over the surface. Add the chicken chunks, frying them for 2-3 minutes, until browned.
2. Add the onion, leek, potatoes and 1 litre (1 3/4 pints) of water to the saucepan. Crumble in the 2 OXO chicken stock cubes and bring up to the boil. Reduce the heat and simmer, partially covered, for 15-20 minutes, or until the potatoes are tender.
3. Add the sweetcorn and cook gently for 2-3 minutes. Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley, season to taste, then ladle into warm bowls and serve at once.

Cook's tip: You could use leftover cooked chicken if you like, adding it to the soup after the potatoes have cooked.