Chicken and corn with thyme crumbs

ingredients

• • 2 tablespoon oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 1 litre chicken stock
  • 2 medium-sized potatoes, peeled and diced
  • 1 bay leaf
  • salt and pepper, to season
  • 1 cup corn kernels, fresh, frozen or canned
  • ¼-½ roasted chicken (nici used store-bought rotisserie)
  • thyme crumbs, to serve (see below)

• Thyme crumbs

  • 1 tablespoon olive oil
  • 2 cup fresh breadcrumbs
  • zest from 1 lemon
  • 2 sprigs fresh thyme, de-stemmed

method

• • 1

    Heat the oil in a saucepan over medium heat. Add the onion, carrot and celery, then cook for 5-7 minutes. Add the chicken stock, potatoes and bay leaf. Simmer until the potatoes are cooked. Remove the bay leaf, taste and season with salt and pepper.

  • 2

    Add the corn and chicken. Heat until warmed through.

  • 3

    Ladle the soup into bowls and sprinkle with thyme crumbs.

• Thyme crumbs

  • 1

    Heat the oil in a frying pan, then fry the breadcrumbs with lemon zest and thyme leaves for 2-3 minutes until golden-brown and crisp.