• Finely chop garlic. Thinly slice celery. Thinly slice carrot into half-moons. Drain the sweetcorn. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook celery until tender, 4-5 minutes. • Add sweetcorn and carrot and cook until tender, 5-6 minutes.

• Add chicken and cook until slightly browned, 2-3 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water and cream (see ingredients). Bring to a simmer and cook until chicken is cooked through, 5-10 minutes. Season with pepper.

• Meanwhile, cut wholemeal panini into slices. Toast or grill to your liking. • Spread the butter over panini. • Divide one-pot creamy chicken and corn soup between bowls. • Serve with wholemeal panini. Enjoy!