Country Chicken and Corn Soup

Charmaine Lu -
  • 1 brown pitta, cut into squares
  • 1 tbsp oil
  • 1 chicken breast, chopped
  • 3 sliced spring onions
  • 150g sweetcorn
  • 600ml chicken stock
  • ½ lemon, juice only
  • Preheat the oven to 200C. Toss the pitta pieces in ½ tbsp of oil and bake for 10 mins, or until crisp and golden. Season with sea salt.
  • Heat the remaining oil in a large pan and add the chicken and spring onion. Fry for 5 mins or so, then add the stock and sweetcorn and simmer for 5 mins, or until the chicken is cooked through. Stir in the lemon juice, then ladle into bowls and top with your homemade croutons.
10 mins
2 serving