[Low Carb] Nan's Creamy Chicken & Corn Soup

While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a chopping board. Roughly chop the chicken. Season to taste.

While the chicken is cooking, finely slice the spring onion. Finely chop the garlic. Drain the sweetcorn.

Roughly chop the chicken. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the corn and 1/2 the spring onions and cook, until fragrant, 2-3 minutes. Add the garlic and cook, until fragrant, 1 minute. Add the crumbled chicken stock, Nan's special seasoning, chopped chicken and water to the pan. Reduce heat to medium and simmer, until slightly reduced, 5 minutes.

Add the crushed roast veggies, baby spinach leaves, grated Parmesan cheese and light cooking cream and cook, until wilted, 1 minute. Season to taste.