Chunky chicken & sweetcorn soup

Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

• 15g margarine
• 1 small onion finely chopped
• 250g potatoes chopped into small chunks
• 600ml reduced salt vegetable or chicken stock
• 100g sweetcorn
• 100g cooked chicken chopped
• 300ml semi-skimmed milk
• 2 tbsp cornflour mixed with 2tbsp cold water
• 2 tbsp fresh parsley chopped
• 1 pinch ground black pepper

Recipe method

1. Melt the margarine in a large saucepan and gently cook the onion for 2-3 minutes, until softened.

2. Add the potatoes and stock, bring to the boil, then simmer, part-covered, for about 20 minutes, or until the potatoes are tender.

3. Add the sweetcorn (drained if tinned), chicken and milk and cook gently for 3-4 minutes, stirring often.

4. Add the cornflour mixture to the soup, stirring until thickened. Add the parsley (if using) and 2 cook for another few moments. Season with ground black pepper, then serve with a slice of wholemeal bread.

Tip 1: You could use chopped cooked turkey instead of chicken, or, if you like seafood, try using cooked peeled prawns for a change (defrosted if frozen).

Tip 2: To ring the changes, use a leek instead of the onion, and frozen peas instead of sweetcorn.

This recipe is from Change4Life as part of their 'Be Food Smart' campaign; helping you make food choices to reduce salt, sugar and salt in your diet. See more 'Be Food Smart' recipes in our healthier recipes, view our healthier big dealsor read our blog for tips and advice.

Nutritional information: Per adult portion (i.e. ¼ recipe)
244 kcals
13g protein
6g fat, of which 2g saturates
38g carbohydrate, of which 8g sugars
2g dietary fibre
152mg sodium
0.4g salt