CHICKEN SOUP

2 tbsp butter

2 tbsp cake flour

4 cups chicken or vegetable stock

8 tbsp small pasta shapes 125ml milk

300g chicken, cooked

1 tin sweetcorn or creamed corn

1/3 cup cream (optional) › Melt the butter in a large pot, and add the flour, mixing well until you have a thick, smooth mixture.

› Add the stock and pasta, mix well and bring to the boil. Let this simmer for approximately 15 minutes, or until the pasta is al dente.

› Add the milk, chicken and the sweetcorn to the mixture, and let this simmer for a further 20 minutes. › Add the cream just before serving.