August is our last month of winter and its proving to be colder than the previous two, or at least it is to me. this quick and easy soup really hits the spot at this time of the year :)
•1 tablespoon olive oil
•approx 400 gr chicken thigh (or breast) fillet cooked
•1 large onion, finely chopped
• 4 small potatoes chopped
•1-2 litres (2¼ pints) chicken stock
•2 tins creamed sweetcorn, drained
1 tin corn (or fresh)
•1 handful(s) fresh parsley, roughly chopped
1.Heat oil in a large pan and fry onions and potato for 5-10min until starting to turn soft.
2.Pour in stock, bring to boil, then simmer untill potato is tender, blend potato slighty but still leave kinda chunky. Add chicken (diced) sweetcorn, creamed corn , and most of the parsley. Simmer for 3-4 min. Check seasoning and pour into warmed bowls. Garnish with remaining parsley and serve. if liked you can add some cream just before the parsley and warm through carefully.