This traditional bowl of goodness will warm your soul and support that immune system through winter. It ticks the box as one of our super clean recipes unless you add an optional chunk of sourdough which will move it into our 20% sensible range.
CHICKEN AND CORN SOUP
Quick and easy to prepare it’s a great option for cold nights! Make a big pot and enjoy it for lunch the following day, it’s also a great way to sneak the veggies in for those growing #TRMkids.
1 tbsp (20g) butter
1 leek, white and light green parts only, washed and finely chopped
2 free range chicken thigh fillets, trimmed of fat and diced
1 litre of chicken broth, stock, or water
½ sweet potato, peeled and diced
1 corn cob, kernels sliced off OR ½ tin corn kernels
sea salt and freshly ground black pepper
1 cup chopped flat-leaf parsley and snipped chives
HOW TO PREPARE
MELT the butter in a large saucepan over medium heat, add the leek and saute for 3-4 minutes until softened.
ADD the chicken and broth, stock or water and increase the heat to medium-high. Bring to the boil, then reduce heat and simmer for 5 minutes. Add the sweet potato and corn and simmer for another 5-10 minutes until the sweet potato has softened. Season to taste with salt and pepper.
REMOVE from the heat and stir through half the fresh herbs. Ladle into two bowls and garnish with the remaining herbs.