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.

Nutritional Information

Typical Values	Per 100g	Per Portion (378g)	GDA (Adult)
energy*	220kJ/52kcal	852kJ/201kcal	10.1
protein	3.9g	15.2g
carbohydrate	7.3g	28.3g
of which sugars	0.9g	3.5g	3.9
fat	0.8g	3g	4.3
of which saturates	0.1g	0.4g	2
fibre	0.5g	2.1g
sodium	0.1g	0.4g	16.8
salt equivalent	0.25g	1g
* An adult's guideline daily amount (GDA) for calories is 2000 kcal