4 CHICKEN & CORN SOUP

Make a double quantity of Basic Poached Chicken (recipe p60, keeping chicken at 500g, but using 1 litre [4 cups] chicken stock and omitting water). Shred chicken. Combine 1 tablespoon cornflour with 2 tablespoons water in a small jug; stir into poaching liquid, simmer for 1 minute.

Cut kernels from 2 corn cobs, add to soup; simmer for 2 minutes or until tender. Add chicken and 100g baby spinach. Season.