Chicken & corn with thyme crumbs

New Zealand Woman’s Weekly - - LIFESTYLE WEEKLY -

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.

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