1 pint chicken stock
4 boneless, skinless chicken thighs, poached in the stock
2 carrots, sliced
1 onion, sliced
Half tin of sweetcorn
Handful each of baby broad beans and frozen peas
Having already poached the chicken thighs in the hot chicken stock, I removed them and shredded them, chucked the vegetables into the stock to cook. Once they were tender I put the chicken back in the pan and got the stick blender out. I don’t blend mine until it’s completely smooth because I like it to have some texture. Check the seasoning and adjust to taste.
I really don’t know why more people don’t make their own soups because they are so easy, and guaranteed to taste better than anything out of a tin.
Hope you enjoy
Jo x