Chicken and Corn Soup

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces
• 5 cups chicken stock
• 1/2 teaspoon ground cumin
• 1/2 teaspoon thyme leaves, plus more for serving
• 2 ears of corn, shucked (about 2 cups)
• 2 stalks of celery, sliced
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste

1. In a stockpot, heat the olive oil over medium-high heat.
2. Stir in the onion and cook until softened, about 2 minutes.
3. Stir in chicken and cook for 3 to 5 minutes or until lightly browned.
4. Add the chicken stock, cumin and thyme leaves.
5. Bring to a gentle boil and then reduce heat and simmer for about 15 minutes.
6. Stir in the corn and celery and simmer for 5 minutes or until vegetables are tender.
7. Season with salt and pepper to taste, garnish with thyme, and serve hot.

extravirgin olive oil, onion, chicken, chicken stock, ground cumin, thyme, corn, stalks of celery, kosher, freshly ground black pepper

Taken from www.foodandwine.com/recipes/chicken-and-corn-soup (may not work)