Easy chicken noodle soup

INGREDIENTS:  

• 1 onion
• 2 medium carrots, diced
• 2 sticks celery
• corn kernals of 1 cob
• 2 medium chicken breasts, diced
• 2L chicken stock (homemade is best)
• 2tbs oil
• 100g vermicelli rice noodle
• 1tbs soy sauce
• 1 bay leaf
• 1tbs fresh ginger, grated
• fresh parsely.

METHOD: Heat oil in a saucepan saute the onion. Add celery, carrot, corn. Cook for three minutes. Add whole chicken breasts, stock, soy sauce, ginger and bay leaf to the pan. Bring to the boil for 8-10 minutes. Remove the chicken and shred, before returning to the pot. Add the noodles and parsley. Cook for 2 mins, then serve. Serves 4.

Potato and leek

INGREDIENTS:  

• 1tbs butter
• 1tbs oil
• 2 leeks, halved and sliced
• 3 garlic cloves, crushed
• 700g desiree potatoes, peeled and diced
• 1.5L vegetable stock
• 3/4 cup cream
• salt and pepper.

METHOD: Melt butter and oil in a saucepan and add leek. Caramelise leek over low-medium heat for about 10 minutes. Add garlic and potato. Once fragrant, add stock and season with salt and pepper. Reduce heat, cover and allow to simmer for 35 minutes. Transfer to blender and blitz. Serve with a dollop of cream. Serves 4.