Made in a fit of randomness, created completely out of my head!

Poach the chicken breasts in stock for about 10 minutes. Take off the heat and leave to stand until needed.

Finely dice one onion, one leek (try and get one that’s still young so it’s mainly all white and light green) and one celery.

Saute in butter until soft

Chop up some mushrooms and add them.

Add flour and stir well.

Gradually add the stock the chicken was cooked in stirring well, add more stock if necessary to get to the desired consistency.

Chop the chicken into small pieces and add, along with sweetcorn.

Leave to simmer for a while.

Just before serving stir in some cream.

(this made about 5 litres of soup!)