Ingredients Jump to Instructions ↓

  1. 3 slices ham, chopped

  2. 1 onion, chopped

  3. 3 sticks celery, thinly sliced

  4. 900g potatoes, peeled, cubed

  5. 750ml chicken stock

  6. 350ml water

  7. 675g mini chicken fillets

  8. 615g sweetcorn kernels (fresh, frozen or tinned)

  9. 750ml skimmed milk

  10. 1 1/2 teaspoons dried thyme

  11. 1/4 teaspoon ground black pepper Salt and pepper to taste

  12. 2 tablespoons plain flour

Instructions Jump to Ingredients ↑

  1. Put onion, ham, celery, chicken stock, water and chicken in 8 litre soup/stock pot. With the pot partially covered bring to the boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.

  2. Add sweetcorn, potatoes, milk, thyme and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.

  3. Cut chicken into 1cm pieces and return to pot.

  4. Thicken soup with cornflour or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.


Send feedback