Golden Chicken & Sweetcorn Soup

Ingredients

• 500 g chicken thigh fillets
• 400 g tinned sweetcorn
• 1200 ml chicken stock
• 1 onion
• 2 carrot
• 2 celery sticks
• 2 clove garlic cloves
• 1 tsp turmeric
• 1 tbsp vegetable oil

Method

1. 1

   Dice the onion, carrot, and celery, and finely chop the garlic.

2. 2

   Heat the oil in a large pot, add the onion, carrot, and celery, and soften for 6 minutes over a medium heat.

3. 3

   Stir in the garlic and turmeric and cook for 1 minute.

4. 4

   Add the whole chicken thighs and pour over the stock. Bring to the boil, then reduce to a simmer for 20 minutes.

5. 5

   Remove the chicken, shred it with two forks, and return to the pot with the drained sweetcorn.

6. 6

   Simmer for a further 5 minutes, season well, then cool before freezing in portions.