ultimate comfort chicken soup
| 1 litre | milk |
| 2 large | skinless, boneless chicken breasts |
| 2 tbsp | cornflour |
| 1 | celery stalk, finely chopped |
| 300 g | frozen veg mix |
| 100 g | button mushrooms, sliced |
| 1 | onion, chopped |
| 2 | chicken stock cubes |
| pinch | dried thyme |
| pinch | ground black pepper |
| 2 medium | potatoes, peeled and cut into tiny cubes |
| Poach the chicken by bringing the milk up to simmering point, popping the chicken in and letting it bubble away for 15 minutes. Remove the chicken from the pan and pop it on to a plate. |
| Mix the cornflour with 100ml (3½ fl oz) of cold water and set aside. |
| Reheat the milk with 750ml (1¼ pints) of water and bring slowly to the boil. Add the celery, veg mix, mushrooms and onion, along with the crumbled stock cubes, thyme and black pepper. Bring to the boil, then cover and leave to simmer for around 25 minutes. |
| Add the potato cubes and keep cooking for another 5 minutes. Use 2 forks to shred your chicken and tip it into the pan. |
| Dribble the cornflour mix into the soup, making sure to whisk thoroughly as you go, otherwise: ructions. |