

Chicken and corn soup
- 2 x 200g skinless chicken breast fillets, trimmed of fat
- 1 litre water
- 3 corn cobs, husks removed
- 1 tablespoon olive oil
- 6 spring onions, thinly sliced
- 2 garlic cloves, crushed
- pinch dried chilli flakes
- 1 cup reduced salt chicken stock
- 1 cup canned creamed corn
- 2 teaspoons reduced salt soy sauce
- Extra sliced spring onions, to serve, optional
- Place chicken in a large saucepan. Add water and bring to the boil. Reduce heat to low, then cover with a lid and simmer for 8 minutes. Remove pan from heat and set aside for 15 minutes. Drain and reserve liquid in a jug. Shred the chicken into small pieces.
- Cut the corn kernels from cobs.
- Heat the oil in the same large saucepan over a medium heat. Add onions, garlic and chilli. Cook, stirring for 2 minutes until onion is softened slightly. Add the corn kernels and cook, stirring for a further 3 minutes.
- Add stock, creamed corn, soy and 3 cups of the reserved liquid from chicken. Bring to the boil. Reduce to a simmer. Add shredded chicken.
- Simmer 3-4 minutes until chicken is hot. Serve topped with extra sliced spring onions, if desired.
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