Instructions: Cut chicken into very small pieces and toss in a bowl with soy sauce.

Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes.

Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.