Simple soups: a recipe for chicken and sweetcorn soup

Here’s how to make this golden warming soup at home and this recipe tastes just as good, if not better than the local!

For the soup

½ tablespoon coconut oil

2 chicken breasts, finely minced

½ teaspoon corn flour

¼ teaspoon Himalayan pink salt

White pepper

1 litre chicken stock

1 x 400g tin creamed sweetcorn

1½ teaspoons corn flour mixed with 1 tablespoon water

¼ teaspoon sugar

2 eggs, beaten

For the garnish

75g thin cut streaky bacon

3 spring onions, finely chopped

Toasted sesame oil

Heat the coconut oil in a frying pan and fry the bacon until crisp. When cool, blitz the bacon in a food processor or until fine but not powdery.

In a small bowl mix the chicken with the corn flour, salt and pepper and put to one side.

Heat the creamed sweetcorn and stock together in a large saucepan. Before it comes to the boil add the chicken and stir well to separate the pieces. Stir in the cornflour mixture and bring the soup to a gentle boil, keep stirring until thickened (about 1-2 minutes). Taste and adjust the seasoning adding the sugar and extra salt and pepper if required.

Slowly stir in the beaten egg with figure of eight movements so the soup becomes lightly streaked.

Ladle into warmed bowls sprinkled with the blitzed bacon, chopped onions and a few drops of toasted sesame oil. Serve any remaining bacon and spring onions in bowls for others to help themselves.