Chicken and sweetcorn soup

• 250 g cooked chicken (shredded)
• 300 g frozen sweetcorn
• 1 onion (finely chopped)
• 1 litre chicken stock (from 2 stock cubes)
• 2 spring onions (sliced, to serve)
• 1 tbsp cornflour (mixed with a little cold water)
• 1 tbsp vegetable oil
• salt and black pepper (to taste)

Method

1. 1Warm the oil in a large pan and cook the onion for about 5 minutes until soft.
2. 2Pour in the stock and sweetcorn, then bring to a simmer.
3. 3Add the shredded chicken and warm through for a few minutes.
4. 4Stir in the cornflour paste and simmer for a minute or two until slightly thickened.
5. 5Season to taste, then serve topped with the spring onions.