Creamy Chicken Sweet Corn Soup | Elevate Your Soup Game

Ingredients:

• 600g boneless chicken thigh
• 2 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 50g shiitake mushrooms, chopped
• 150g carrot, peeled and chopped
• 70g celery stick, chopped
• 150g sweet corn
• 125ml white wine
• 250ml milk
• 225ml water
• 20g butter
• 20g plain flour
• 2 bay leaves
• Sea salt flakes
• Ground black pepper
• Olive oil
• Chopped parsley, for garnish

Method:

1. Heat a pot with olive oil over medium heat. Fry shallots and garlic until fragrant. Pour in white wine to deglaze the pot. Add carrot, celery, shiitake mushrooms, bay leaves, add some water (125ml) and season with sea salt flakes. Cover with a lid, reduce heat, and simmer.
2. Season chicken thighs with sea salt flakes and ground black pepper. In a separate frying pan, heat olive oil and brown the chicken thighs until golden.
3. Transfer the seared chicken thighs into the pot with the vegetables and continue simmering.
4. In a saucepan, melt butter, add plain flour, and stir well. Pour in milk, stirring until the mixture thickens. Add water and continue stirring until you have a smooth white sauce.
5. Pour the white sauce into the pot with the vegetables and chicken. Add sweet corn, stir well, and simmer for about 30 minutes.
6. Season the soup with sea salt flakes and ground black pepper to taste. Shred the chicken using a fork.
7. Serve the soup hot, garnished with chopped parsley. Enjoy with some bread rolls.