Chicken and sweetcorn soup

This light and tasty soup is inspired by mild Asian flavours, beautifully seasoned with soy sauce and finished with chopped spring onion to add a pop of freshness. Quick to prepare using a handful of standard ingredients, this is an ideal mid-week starter or light meal that the whole family will enjoy.

1. Shred the roasted chicken using two forks, securing the chicken with one fork and shredding it with the other. Set aside.
2. Simmer the majority of the sweetcorn in the stock over a gentle heat for 5 minutes.
3. Remove the pan from the heat and using a handblender, gently blitz the ingredients until smooth.
4. Return the pan to a medium heat and add the shredded roast chicken, as well as the remaining sweetcorn.
5. Simmer the soup for 1 minute and season with soy sauce.
6. Serve in bowls and sprinkle with the finely chopped spring onion.