Tasty and creamy soup, who doesn't like it? This show stopper has it all: our very own creamy chicken sweet corn soup recipe will soon become your go to healthy option, for any occasion.

It is usually served as an appetizer or starter before the main course meal. This soup recipe is very easy and you can make it in less than 30 minutes once the preparation is done.

Level: Easy             Time: Prep- 25 min, Total- 50 min            Servings: 4 People

Ingredients

1 tbsp olive oil

1 celery stick

1 leek, finely sliced

300ml chicken stock

250g sweetcorn (use fresh or frozen), half of it crushed lightly with a fork

200g greens (such as spinach or kale), finely sliced

small bunch chives, finely snipped

For the chicken base

25g butter

25g plain flour

250ml milk

1 tsp olive oil

2-3 (depending on size) skinless chicken thigh pieces, cut into cubes

1 skinless chicken breast, cut into cubes

⅓ onion, very finely chopped (optional)

Directions

1. Melt the butter in a pan, mix the flour and cook for a few mins. Carefully mix the milk, make sure not to leave any lumps and keep the sauce smooth. Bring the mixture to a boil and cook for a couple of mins until it turns thick. Keep cooking for 5 mins, stirring often on low flame.

2. Heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to color lightly at the edges. Add the onion to the pan and cook over a low heat until soft. Add the chicken and the onion to the white sauce, mix well and cook for 15 mins or until the chicken is cooked through. 

3. Heat oil in a pan, add the celery and leek & fry until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.

4. Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.