This is a spur of the moment post, hubby has come down with a case of the man flu and I have been struggling to get him to eat anything. This chicken and corn soup is really easy to make and is perfect for moments like this when you need to come up with something nutritious and tasty in a hurry.

Chicken & Corn Soup

Ingredients:

• 10ml ghee
• 1 x chicken breast, cubed
• 1/4 onion sliced
• 2 garlic cloves or 1 tsp garlic paste
• 1/2 tsp ginger paste or fresh ginger
• 1/4 – 1/2 tsp chilli flakes
• freshly ground black pepper
• 1 tin cream style sweetcorn
• 1/4 cup oats
• 500ml water
• fresh coriander, chopped

Method:

1. Melt ghee or butter in a pot, add sliced onion and cook until translucent.
2. Add garlic, ginger, cubed chicken breast, chili flakes. Cook but do not brown.
3. Add sweetcorn, oats and water and boil until thick (see variation for substitute for oats)
4. Check seasoning (salt etc) add black pepper if you wish and freshly chopped coriander.
5. Serve hot and enjoy.

Tips:

If you want to keep this soup gluten free, leave the oats out and add a slurry of cornflour and water. 1-2tsp of cornflour mixed with a little bit of water. Add to soup and continue stirring so no lumps form. Soup will thicken and slurry should clarify.

For a variation add un-toasted vermicelli or rice noodles to the soup.