Creamy Chicken Corn Soup

• olive oil↗1 tbsp tbsp
• celery↗1

  stem

• leek↗1

  thinly sliced

• rich chicken stock↗300ml ml
• corn↗250g g

  (use fresh or frozen), slightly mash half with a fork

• greens↗200g g

  (e.g., spinach or kale), thinly sliced

• spring onion↗small bunch

  thinly sliced

• butter↗25g g
• plain flour↗25g g
• milk↗250ml ml
• olive oil↗1 tsp tsp
• skinless chicken (size dependent)↗2-3

  thigh fillet, cubed

• skinless chicken↗1

  breast, cubed

• onion↗⅓

  very finely chopped (optional)

Step-by-step instructions

1. 1

   For the broth, melt butter in a saucepan, add flour and cook a few minutes, stirring constantly. Then, using a whisk or spatula, gradually pour in the milk in batches, ensuring the sauce stays smooth. Bring the mixture to a gentle boil and cook a few more minutes until it thickens – it will be very thick. Reduce heat to minimum and continue cooking for 5 minutes, stirring frequently.

2. 2

   Meanwhile, heat oil in a non‑stick pan and sauté the chicken in batches until it begins to lightly brown at the edges. Remove each batch and place on a plate. If using onion, add it to the pan and cook over low heat until soft. Add the chicken together with any released juices and the onion to the white sauce, gently stir and cook the mixture for another 15 minutes or until the chicken is done. If you prepared the broth ahead, let it cool at this stage and then freeze it in an airtight container for up to a month. (Before the next step, fully thaw.)

3. 3

   Heat oil in a saucepan, add celery and leek, sauté gently until fully softened. Add the chicken base and rich chicken stock and bring the mixture to a gentle boil.

4. 4

   Add the corn and cook for 5 minutes, then add the greens and cook for another minute. Sprinkle with thinly sliced spring onion and serve.