- 1tbsp olive oil
- 1 leek, halved lengthways and thinly sliced
- 1 celery stick, cut into 1cm pieces
- 2 garlic cloves, finely chopped
- 125ml dry white wine
- 4 corn-on-the-cob, kernels stripped
- 1 potato, cut into 1.5cm pieces
- 1 litre reduced-salt chicken stock
- 2tbsp coarsely chopped fresh tarragon
- 2 x 150g skinless chicken breasts
- Heat the oil in a large, heavy-based saucepan (that has a lid) over a medium heat. Cook the leek and celery for 3 min or until translucent, then add the garlic and cook for 1 min. Add the wine and let it bubble for 3 min to cook off the alcohol.
- Add the corn kernels, potato, stock, half the tarragon and 500ml water. Season to taste with ground black pepper. Bring to the boil, then reduce to a simmer and cook for 5 min. Add the chicken breasts, cover with the lid and cook for 10 min or until the chicken is cooked through and the potato is tender.
- Remove the chicken breasts from the pan (keep the soup warm). Once it’s cool enough to handle, shred the chicken, then return to the soup and warm through. Serve sprinkled with ground black pepper and the remaining tarragon.
Nutrition per serving
Read more on how we calculate nutrition.
181 16.6g 4.4g 0.8g 3.4g 3.2g 1.1g 21mg 16.3g 1.5mg