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Ingredients
- 2 x chicken fillets
- 1 Tbsp. soy sauce
- 1 tsp butter
- 2 med leeks, finely sliced
- 1 x carrot, diced
- 1 med potato, diced
- 8 c. chicken stock salt and freshly grnd black pepper
- 1 c. corn kernels
- 2 Tbsp. parsley
Directions
- Cut chicken into very small pcs and toss in a bowl with soy sauce.
- Heat butter in a non stick fry pan and stir fry leeks for 2 min. Add in carrot and stir fry for 1 minute. Add in potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 min.
- Blend half the soup to a puree and return the pureed soup to the pan. Add in corn kernels and simmer for 5 min. Add in chicken pcs to warm soup and leave on gentle heat for 5 min without boiling it. Stir in parsley and serve.
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