Chicken & corn soup

This recipe is super quick and perfect for any day of the week, especially in winter. With only 6 ingredients and 25 mins cooking time you can't go past it.  I love it and it is even better served with fresh bread to make the meal a little more heartier. Get organised a freeze a batch to make your week a little easier.

Enjoy
Amanda

Easy chicken & corn soup 
Serves 4

• 1 Tbspn oil
• 1 small leek, white party only
• 2 potatoes, peeled
• 500g chicken breast fillets
• 420g can creamed corn
• 3 cups chicken stock

Step 1
Thinly slice the leek.  Cut the potatoes into cubes approx 1cm.  Cut the chicken breast into VERY thin strips.   

Step 2
Heat the oil in a large pot.  Add leek, cover & simmer for 5 mins or until soft.  

Step 3
Add potato cubes, chicken strips, corn & stock to the pot. Stir to combine. 

Step 4
Bring to the boil, reduce to medium heat & gently boil for 20 mins or until potato is tender.  

Storage:
- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.