Chicken, Cauliflower and Sweetcorn Soup | Marion's Kitchen

To make the basic chicken stock, place all the ingredients in a large stock pot over medium-high heat. Add enough water to just cover the chicken. Bring to a simmer, then pop the lid on, turn the heat down slightly and leave to gently bubble away for an hour. Every so often, scoop off any scum on the surface of your stock.

After the hour is up, carefully remove the chicken from the stock pot and transfer to a tray or dish and set aside to cool. Once it’s cool enough to handle, shred the chicken. You’ll have more than you need for this recipe, but any leftovers would be great in another soup, or sandwiches and salads. As the chicken is cooling, remove and discard the aromatics from the stock, then strain through a fine sieve into a clean large bowl.

Transfer 8 cups of your chicken stock into a clean, large saucepan over medium-high heat (and remaining stock can be frozen for another time). Add the cauliflower and 1½ cups of the corn (keep half a cup for later). Bring to a simmer and cook for 20 minutes or until the cauliflower is soft. Blend the soup until smooth. Then place the soup back on the heat and add the remaining corn and chicken.

Stir through the cornflour mixture and gently simmer for a minute until the soup has thickened and is looking lovely and glossy. Next, slowly drizzle in the egg and stir through. Taste the soup and season with salt to taste. Divide among serving bowls and top with spring onion, if using.