"A trip to the butcher for a $2 bag of chicken frames/carcasses is the perfect start to this soup. Simply place them in a stockpot and fill with cold water. Add a roughly chopped carrot and onion, bring to a boil and then simmer for 2 hours. Allow to cool, remove and discard bones. Taking any ‘meat’ off the bones is a bonus, and any can be added back into the soup above just before serving."

Ingredients
 
olive oil
small knob of butter
1 onion, finely chopped
2 rashers bacon (rind removed), chopped
3 cloves garlic, crushed
2–3 stalks celery, chopped
2 large carrots, peeled and chopped
3–4 large Agria potatoes, peeled and
chopped
2 tbsp fresh thyme
2–21⁄2 litres chicken stock
410 g can creamed corn
salt and pepper
chopped parsley, to serve
1- 2 cups finely chopped cooked chicken meat

 

 
Method
 
In a large stockpot heat a little oil and butter. Sauté onion, bacon and garlic on a low heat for a good few minutes, taking care it doesn’t colour. Add celery, carrots, potatoes and thyme. Stir to coat vegetables with bacon mixture. After 3 minutes add stock and cook with lid off until vegetables are soft.
 
Turn off heat, blitz with a hand-held blender or in a food processor until a nice consistency is reached, then add creamed corn. Season well and add chopped parsley and chopped chicken to each bowl.
 

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