Chicken, corn and bacon soup
SERVES 4 PREP AND COOK TIME 20 MINUTES (+ STANDING TIME)
1 tablespoon extra virgin olive oil 4 rashers bacon, cut into 1cm pieces 500g chicken thigh fillets, cut into 3cm pieces
¼ cup (35g) plain flour
2 litres (8 cups) salt-reduced chicken stock
400g can corn kernels, drained 6 green onions (green shallots), sliced thinly, white and pale green parts toast or crusty bread, to serve
1 Heat oil in a large saucepan over medium-high heat. Cook bacon, stirring, for 4 minutes or until golden. Add the chicken; cook, stirring, for 3 minutes or until lightly golden.
2 Add flour to pan; cook, stirring, until flour coats chicken mixture. Gradually stir in stock; bring to the boil. Stir in corn, then simmer gently, stirring occasionally, for 5 minutes or until the chicken is cooked through. Season to taste with ground white pepper.
3 Just before serving, stir in onion. Serve the soup with toast or some crusty bread.
Soup suitable to freeze. Not suitable to freeze or microwave.