Chicken and Sweet Corn Soup

Cook Time 25 minutes

Servings 4


2 tbsp olive oil

250g chicken breast mince

300g corn kernels

½ brown onion, peeled and finely diced

1 clove of garlic, peeled and minced

500ml chicken stock

5g salt

1 tsp butter

25ml cream

A pinch of ground black pepper


In a medium-sized saucepan, heat half of the olive oil. Add chicken mince and fry for 4 - 5 minutes or until lightly browned. Add half of the corn kernels and sauté for 2 - 3 minutes until tender. Remove corn and chicken from the pan and reserve for later.

Heat the remaining olive oil in the pot, over a low heat, and sauté the onions for 3 - 4 minutes. Add garlic, remaining corn kernels and continue to sauté for a further 2 - 3 minutes.

Add chicken stock, salt and pepper, then bring to a simmer for approximately 4 minutes or until vegetables are soft.

Remove from heat and blend in a food processor. Once smooth, place back into the pot along with butter, cream, reserved chicken, and corn. Bring back to a simmer for 2 minutes, to heat all ingredients through.

Evenly pour into 4 soup bowls and enjoy.


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