To a medium-sized heavy-bottomed pot, add stock, carrots, celery, onion, red pepper, thyme and bay leaf; simmer for 15 minutes until vegetables are soft.
Add corn, peas and chicken, and cook five minutes more until hot.
Remove bay leaf and thyme. Season to taste. Serve with toasted baguette slices if desired.
Recipe Notes
Per serving: 260 calĀories, 13 g protein, 11 g fat (2 g saturated fat), 28 g carbohydrates, 5 g fibre, 28 mg cholesterol, 342 mg sodium.