⭐1 cup corn kernels, fresh or tinned
⭐1/2 cup liquid chicken stock, salt reduced
⭐1/2 cup reduced-fat milk of choice
⭐100 grams chicken breast fillets
⭐1/2 spring onion, sliced
⭐1/2 tsp soy sauce, salt reduced
Place corn into a food processor and pulse until roughly chopped.
Transfer corn to a saucepan, add stock and milk and place over a medium-high heat.
Bring to the boil.
Slice the chicken into small strips and add to the hot soup.
Reduce the heat to medium and allow to simmer for 3-4 minutes or until the chicken is completely cooked.
Transfer to a serving bowl, drizzle over soy sauce and garnish with spring onion.
