Name: Chicken and corn with thyme crumbs
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 tablespoon 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 (nici used store-bought rotisserie); thyme crumbs, to serve (see below); Thyme crumbs; 1 tablespoon olive oil; 2 cup fresh breadcrumbs; zest from 1 lemon; 2 sprigs fresh thyme, de-stemmed

Chicken and corn with thyme crumbs

How can you complain about winter when there’s soup on offer? Nici's chicken and corn soup with golden-brown and crisp thyme crumbs is a roast chicken dinner in a bowl – delish!

Ingredients

2 tablespoon 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 (nici used store-bought rotisserie)

thyme crumbs, to serve (see below)

Thyme crumbs

1 tablespoon olive oil

2 cup fresh breadcrumbs

zest from 1 lemon

2 sprigs fresh thyme, de-stemmed

Method

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.