INGREDIENTS

250g roast chicken meat, shredded
1/4 tsp black pepper
2 cups sweetcorn kernels
3 cups chicken stock
1 spring onion – sliced finely
2 tbsp cornflour
2 tbsp thickened cream
2 tsp light soy sauce
6 baby spinach leaves, sliced finely
1 cup water

METHOD

1. Season the chicken with the pepper
2. Place the corn in a food processor and use the pulse control to chop it coarsely.
3. Bring the chicken stock to the boil in a medium saucepan. Add the chicken and simmer for 2-3 minutes.
4. Add the corn, spring onion, water and spinach leaves and simmer briefly.
5. Combine the cornflour and 2tbsp of cold water and stir into the soup until it thickens.Stir in the soy sauce and cream, heat briefly and serve.