Chicken & Corn Soup (with fennel & potato)

Ingredients

• 2 roasted chicken leg+thighs
• 1 large corn cob
• 3 small/medium potatoes
• 2/3 small fennel bulb
• 1/2 medium white onion
• 1 litre stock (1 litre water 1.5 chicken cubes, .5 veg cube)
• 4-5 thyme sprigs
• 4 pieces ROASTED garlic
• 1 large jalapeno. spicy
• 2 tbsp olive oil
• handful fresh cilantro & parsley, chopped

Prep

• debone chicken, remove skin, etc. set aside
• cut onion into wedges (2cm)
• cut fennel longways to stripsgit p
• cut chile in 4 pieces long-ways and then into thick strips the other way

Cook

1. add olive oil to hot pan
2. add fennel & onions, medium heat, sweat for 4-5 minutes
3. add chiles & thyme for last minute
4. add water/broth, bring to boil
5. add potatoes & simmer for 15 minutes
6. add chicken & corn, bring back to boil, simmer for 15 minutes
7. serve to bowls, sprinkle the chopped herbs