Ingredients

For the soup

• 55g butter
• 2 onions, diced
• 2 cloves garlic, chopped
• 2 sticks celery, finely chopped
• 2 carrots, finely chopped
• 1 x tin sweetcorn
• 1 litre low salt chicken stock
• 450g cooked free range chicken, skinned and shredded
• 25g plain flour
• Small bunch parsley, chopped
• Pepper to taste

For the bread

• 500g strong bread flour
• 1 tspn salt
• 12g sugar
• 12g butter
• 1 sachet dried yeast
• 1 tbspn dried thyme
• Approx 300ml tepid water

Method

For the soup

1. Melt the butter in a pan over a medium heat and gently fry the onions, garlic, carrots and celery until they start to soften.
2. Stir in the flour and cook for 2 minutes, then add the chicken stock and bring to the boil, stirring as you do so.
3. Add the sweetcorn and simmer for around 10 minutes until all the vegetables are tender.
4. Add the cooked chicken and cook until heated through, then sprinkle in the parsley, taste and adjust the seasoning adding pepper if desired.

For the bread

1. Place all the ingredients in a large mixing bowl, make a well in the centre and pour in water gradually, mixing as you go, until the flour comes together to form a dough.
2. Turn out onto a floured work surface and knead for 10 minutes until the dough becomes smooth and elastic then place in a lightly oiled bowl.
3. Leave to rise in a warm place for 30 mins to an hour, or until doubled in size.
4. Turn out onto the board again, knock back and shape into rolls or a single loaf and place on a baking sheet. Leave to rise again for 15 minutes or so then cook in the oven for 30-40 minutes, turning around half way through for an even bake.