Chicken & corn with thyme crumbs

SERVES 2-3 generously

This is a roast chicken dinner in a bowl – delish!

2 tbsp oil

1 onion, diced

1 carrot, diced

1 stick celery, diced

1 litre chicken stock

2 medium-sized potatoes,

peeled and diced

1 bay leaf

Salt and pepper, to season

1 cup corn kernels, fresh,

frozen or canned

¼-½ roasted chicken (I use

store- bought rotisserie) Thyme crumbs, to serve

(see right)

1 Heat the oil in a saucepan over medium heat. Add the onion, carrot and celery, then cook for 5-7 minutes. Add the chicken stock, potatoes and bay leaf. Simmer until the potatoes are cooked. Remove the bay leaf, taste and season with salt and pepper.

2 Add the corn and chicken. Heat until warmed through.

3 Ladle the soup into bowls and sprinkle with thyme crumbs. THYME CRUMBS

1 tbsp olive oil

2 cups fresh breadcrumbs Zest from 1 lemon

2 sprigs fresh thyme,

de-stemmed

Heat the oil in a frying pan, then fry the breadcrumbs with lemon zest and thyme leaves for 2-3 minutes until goldenbrown and crisp.