Wanting a hearty meal with some healthy carbs but avoiding gluten-containing grains? A soup made with starchy tubers and corn will satisfy and you won’t be searching for that piece of toast or bread roll. The chicken in the soup adds valuable protein to trigger satiety so your hunger will disappear along with the soup. If on a weightloss regime, just stick to a cup of soup and enjoy with a mixed salad.
1 litre chicken stock
2 organic chicken thighs or 2 breasts
1 large brown onion
2 large white or sweet potatoes peeled
3 cobs corn
2 teaspoons of fresh marjoram
2 teaspoons fresh parsley plus extra for garnish
1 clove garlic
Himalayan crystal salt and freshly ground pepper
Cut corn niblets off cobs.
Pour stock into large saucepan and bring to the boil.
Turn down to a slow simmer and add chicken and ½ cup corn
Cook for 12 minutes
Remove chicken and corn niblets and set aside
Peel onion and potatoes and chop into cubes
Mince garlic and finely chop herbs
Add vegetables and herbs to stock and cook for 15 minutes
Puree with a stick blender and season with salt and pepper
Shred chicken and add back to soup with reserved corn niblets.
Ladle into bowls and garnish with parsley