Vickys Chicken & Sweetcorn Soup

1. 1

   Mix the cornflour and water together to make a slurry and set aside

2. 2

   Bring the chicken stock, creamed corn and chicken to boil in a pan

3. 3

   When at a full boil, stir in the cornflour mixture and let simmer for 3 minutes

4. 4

   Add salt and pepper to taste then serve seasoned with a few drops of sesame oil in each bowl if desired

5. 5

   If you don't have time to make (or buy) creamed corn, use milk in the cornflour slurry instead and ordinary corn, add some chopped spring onion and chilli flakes for flavour as that's what I use in my creamed corn recipe

6. 6

   Try my Flu-Busting Chicken Noodle soup if you're feeling under the weather.

7. 7

   I swear by it!

* Per serving · 4 servings · Values may vary.

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