This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like.
1½ chicken stock cubes
198g tin sweetcorn, drained
100g/3½oz skinless cooked chicken meat, cut into small pieces
6 spring onions, trimmed and finely sliced
1 large free-range egg, well beaten
freshly ground black pepper
freshly chopped parsley, to garnish (optional)
Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.