Chicken and spinach soup with corn

Chicken makes a delicious stock. I usually add a packet of dried mushrooms – it’s inexpensive and adds a depth of flavour to the soup. But if I’m in a hurry, I use store-bought rotisserie chicken and stock pots.

1 Put the chicken, bay leaves, black peppercorns, garlic, onions, celery, carrots, mushrooms (if using) and water in a large pot. Season with salt and bring to the boil.

2 Turn the heat down and simmer slowly until the chicken is tender and falls off the bone – about 40-60 minutes. (You can do it in a pressure cooker too.)