Yield: 4 Servings
|1||Chicken breast fillet skinned and sliced thinly.|
|1½ ounce||Ham chopped|
|¾ pint||Chicken stock made with liquid concentrate.|
|2 teaspoons||Light soy sauce|
|1 teaspoon||Corn flour.|
Place chicken courgettes, mushrooms ham onions and stock in a pan.
Bring to the boil. Reduce heat and simmer uncovered for 5 minutes.
Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens.