Chicken, Leek and Corn Soup

Heat olive oil in a saucepan over medium-low heat. Halve leek. Place leek cut-side down on a chopping board and thinly slice. Add to pan and cook, stirring, for 5–6 minutes or until very soft.

Cut chicken thighs into 3cm pieces and add to pan. Cook, stirring, for 3 minutes or until light golden. Stir through sesame oil.

Add 500ml (2 cups) water and crumble in stock cube. Increase heat to medium-high and bring to a rapid simmer.

Remove corn kernels from cob. Roughly chop tomato. Add corn and tomato to pan and simmer for 15 minutes or until chicken is cooked through and soup is fragrant.

Bring a second large saucepan of water to the boil. Add egg noodles and cook for 2–3 minutes or until just tender. Drain.

Roughly chop broccolini and add to soup. Cook for 2 minutes or until just tender. Add 1 teaspoon salt flakes, squeeze in lemon juice, add half the parsley leaves and half the chilli flakes. Divide noodles between serving bowls and spoon over chicken soup. Sprinkle with remaining parsley and chilli flakes to serve.