This tasty soup is very hearty and is beautiful with some warm crusty bread.
- 3 cooked chicken breasts
- 800ml chicken stock
- 250g leeks
- 350g sweetcorn
- Salt and pepper
Shred the chicken breasts and set them to one side.
Finely chop the leeks.
Blitz 150ml of the stock with half of the sweetcorn until smooth, then transfer the puree and the rest of the stock to a pan and bring it to the boil.
Add the leeks to the stock and simmer for ten minutes.
Add the cooked chicken breasts and the remaining sweetcorn to the stock. Simmer for three or four minutes or so until the chicken and sweetcorn are heated through. Season well with salt and pepper and then serve.