Creamy Chicken and Corn Soup

Eating a good soup is a delicious way to warm up and it can also be a healthy food choice. Soups with some lean protein, plenty of vegetables and a good whole grain starch such as barley, whole wheat pasta or legumes are ideal to eat anytime. This kind of soup would provide plenty of protein, vitamins, minerals and phytochemicals, which are required for a healthy immune system. The soup offers an extra benefit in warmth which appears to increase satiety better than cold food. Comfort food is always ideal for the expected cold winter days, so choose your favourite soup to cuddle up with on the chilly evenings.

Ingredients serve 4

2 tbls butter (40g)

1 chopped onion (100g)

1 chopped leek (220g)

1 chopped celery stalk (50g)

1 peeled and chopped potato (200g)

1 tsp thyme

1 liter chicken stock

500 g chicken thighs

500 g frozen or fresh corn kernels

200 ml cream

Method

Melt butter in a saucepan on medium heat and cook onion, celery and leek until soft while stirring approx 2 min. Add potato, stock, thyme, corn and whole chicken thighs and bring to the boil. Simmer covered approx 40 min. and take the chicken thighs out. Puree the soup either with a stick blender or in a normal blender. Return the soup to the saucepan, add the cream and chicken and stir over medium heat approx 3 min until soups is heated, don’t let the soup boil. Pour soup into bowls and drizzle some cream and sprinkle some chives. Serve accompanied with a Damper or crusty bread.

Note: Excellent soup to cook in large portions and freeze then reheat in a saucepan when defrosted. Be sure to label the soup when stored in the freezer or fridge.

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