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
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,
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.