• 2 tbsp vegetable oil
  • 500g chicken thigh fillets
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 1 litre chicken stock, made with 2 cubes
  • 325g tin naturally sweet sweetcorn in water, drained
  • 4 sprigs of thyme, chopped
  • 2 tbsp wholegrain mustard


  1. 1

    In a large frying pan, heat 1 tbsp of the oil over a medium to high heat and brown the chicken thighs on both sides. Set aside.

  2. 2

    In a large saucepan, heat the other 1 tbsp vegetable oil over a low to medium heat and gently cook the onion, carrots and celery for about 10 minutes until softened. Add the chicken to the pan, along with around 700ml of the stock, enough to almost cover the chicken and vegetables. Bring to a simmer, then add the sweetcorn and thyme.

  3. 3

    Simmer for 45 minutes until the chicken can be pulled apart easily, topping up with a little more stock if it reduces too much. Remove the chicken to a chopping board and shred it into thin strips, discarding the bone and skin. Add back to the soup and stir through the mustard.

Nutritional Details

Each serving provides
  • Energy 1256kj 300kcal 15%
  • Fat 16.6g 24%
  • Saturates 3.6g 18%
  • Sugars 9.2g 10%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 285kj/68kcal

Each serving provides

14.8g carbohydrate 5.3g fibre 20.0g protein

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