Published Monday, 25 June, 2012 by Hannah
First pour the soup into the saucepan and bring to the boil.
strip the chicken off the bone and place in simmering soup for about 5-10 minutes or until it has soaked in all of the soup in can.
whilst that is simmering away slice the two bread rolls in half, you can butter them if you wish ( it tastes better with butter.
put it on a plate.
once the chicken is cooked take it out but don't strain it. Put it on the two rolls and put the tops on.
take some tongs, or similar and pick up the bread. Sumbmerge it in the soup for a few seconds. Do the same with the other. Repat the dipping again if necessary.