Chunky Chicken, Potato and Sweetcorn Soup
- 1 Tbsp olive oil
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 4 chicken thighs, bones and skin removed, diced
- 4 cups chicken stock (made with 3 stock cubes dissolved in 4 cups water)
- 5 potatoes, peeled and diced
- 250g homebrand corn kernels
- 3 Tbsp soy sauce
- 2 Tbsp cornflour
- 2 eggs, lightly beaten
- 2 spring onion, diced
How to Speed Up Dinner Prep
Heat oil in a large sauce pan and sauté the garlic and ginger. When fragrant, toss in the chicken thighs and sauté until browned and almost sticking to the bottom of the pan.
Carefully pour in the stock, stir then add potatoes. Cover and cook for 15 minutes or until the potatoes are tender. Using half of the corn kernels, blend to a paste with a stick blender or in a food processor. Add to the soup with the remaining corn kernels. Mix well. Stir in the soy sauce, taste and season. Bring to a boil.
Mix cornflour with 2 tablespoon of water and add to the soup, mix well. Reduce the soup to a simmer, stir well and slowly drizzle in the eggs. Cook for a further 2 minutes.
Serve with spring onion to garnish.
By Jax Hamilton