Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes Cost per serving: £1.01 Suitable for freezing 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
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. GDA’s 232cals-12% 3.6g sugar-4% 4.8g fat-7% 0.7g sat fat-4% 1.2g salt-20% Recipe courtesy of OXO