1 chicken breast fillet, skinned and thinly sliced
2 medium courgettes
1 1/2 ounces mushrooms
1 1/2 ounces ham, chopped
2 onions, chopped
3/4 pint chicken stock, made with liquid concentrate
2 teaspoons light soy sauce
1 teaspoon corn flour
Servings: 4
1. Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes.
2. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.
2 medium courgettes
1 1/2 ounces mushrooms
1 1/2 ounces ham, chopped
2 onions, chopped
3/4 pint chicken stock, made with liquid concentrate
2 teaspoons light soy sauce
1 teaspoon corn flour
Servings: 4
1. Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes.
2. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.
