Chicken Sweet Corn soup | Savory Comfort

Ingredients:

• 2 chicken thighs
• Sprig of thyme
• 2 garlic cloves
• 200g carrot, peeled and cubed
• 100g celery, cubed
• 4 shallots (120g), finely chopped
• 125g shiitake mushrooms, chopped
• 200g sweet corn
• 10g ginger
• 150ml white wine
• 1l water
• 1/2 tsp Worcestershire sauce
• 2 spring onions, finely chopped
• Coriander, finely chopped for garnish

Serve 2

Method:

1. Heat a saucepan with olive oil over medium heat. Fry chopped onion and garlic until fragrant.
2. Add chopped carrot, celery, shiitake mushrooms. Cook until tender. Pour in white wine, stir well, and let it reduce by half. Then add water, bring to a boil, cover with a lid, reduce heat, and simmer.
3. Season chicken thighs with salt and pepper. In a separate frying pan, heat olive oil, and sear chicken thighs with thyme until the skin is crispy.
4. Transfer the seared chicken thighs into the saucepan. Cover with a lid and simmer for about 30 minutes.
5. Add chopped spring onions to the saucepan. Season with salt and ground black pepper to taste.
6. Ready to serve! Sprinkle some finely chopped coriander on the soup.