Chicken and corn with thyme crumbs

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.

4.Heat the oil in a frying pan, then fry the breadcrumbs with lemon zest and thyme leaves for 2-3 minutes until golden-brown and crisp.