Vickys Chicken & Sweetcorn Soup

• 120 ml water
• 2 tbsp cornflour / cornstarch
• 800 ml strong chicken stock
• 400 grams Vickys Creamed Corn from recipe link below
• 2 pre-roasted chicken drumsticks, shredded

1. Mix the cornflour and water together to make a slurry and set aside
2. Bring the chicken stock, creamed corn and chicken to boil in a pan
3. When at a full boil, stir in the cornflour mixture and let simmer for 3 minutes
4. Add salt and pepper to taste then serve seasoned with a few drops of sesame oil in each bowl if desired
5. If you don't have time to make (or buy) creamed corn, use milk in the cornflour slurry instead and ordinary corn, add some chopped spring onion and chilli flakes for flavour as that's what I use in my creamed corn recipe
6. Try my Flu-Busting Chicken Noodle soup if you're feeling under the weather.
7. I swear by it!

water, cornflour cornstarch, chicken stock, below, chicken

Taken from cookpad.com/us/recipes/355853-vickys-chicken-sweetcorn-soup (may not work)