Creamy country chicken soup

Instructions

1. Bring stock to the boil in a large saucepan over high heat. Reduce heat to a gentle simmer and add chicken. Simmer, covered, for 15 minutes or until chicken is cooked through. Using a slotted spoon, transfer chicken to a plate. Using 2 forks, shred chicken.
2. Add pumpkin, peas and corn to soup and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add shredded chicken.
3. Combine cornflour with ¼ cup (60ml) water in a small jug. Add to soup and cook, stirring, for 1 minute or until slightly thickened. Add cream and stir until heated through. Sprinkle with parsley to serve.