Chicken and sweetcorn soup

Method

Dice the onion, celery, carrots and garlic, then soften in olive oil over medium heat for 5 minutes. Cut the chicken breast into bite-sized pieces and add to the pan with the stock, thyme, salt and pepper, bringing to a simmer for 12-15 minutes until the chicken is cooked through. Add the frozen sweetcorn and low-fat milk, simmering for a further 5 minutes until heated through. Blend half the soup using a hand blender for a creamier texture whilst keeping some broth, or leave chunky if preferred. Taste and adjust seasoning, then serve hot.