Chinese chicken and sweetcorn soup

Ingredients

• 1 kg bone-in skin on chicken thighs ((about 4 small chicken thighs))
• 400 g sweetcorn (tinned or frozen)
• 1 leek (fresh or frozen)
• 3 garlic cloves
• 2 l chicken stock*
• 3 tsp rice vinegar
• 1 tsp olive oil

Instructions

1. 1

   Heat up the olive oil in a large pot. Add finely chopped garlic, and saute for a minute.

2. 2

   Add chicken stock, sweetcorn (drain if using tinned version), chicken thighs, rice vinegar and finely sliced leek. Bring the soup to a boil, then reduce it to a simmer and leave it to cook a low heat for an hour or until the chicken has reached an internal temperature of 75 C / 165 F.

3. 3

   Remove the chicken thighs from the pot. Discard the bones and chicken skin. Shred the chicken meat and leave it on the side.

4. 4

   Use an immersion blender, stand blender or food processor to blend the soup slightly. The sweetcorn and leek should thicken up the soup and make it more hearty. You want to keep some chunks in there, so don't blend it all completely smooth.

5. 5

   Add the pulled chicken to the soup, leave it for another 5 minutes to allow the flavours to settle, then add salt and pepper to taste.