Sweet corn chicken soup

Chicken soup is a soul comforting food. Before corona times, our family used to lunch out every Sunday. Usually it would be at the nearby Centre Hotel. Whenever the soup offered in the buffet is sweet corn chicken soup, my little one would have a small bowl. She's been missing the soup, that when she saw that we have chicken in the fridge she specially requested me to make the soup. We had our family Uno cards playing session today, with Mom and Dad too. Also it was a cool, rainy evening. Perfect time to serve the soup. The soup is a clear broth with chicken and sweet corn. In some places, pasta or rice is also added.

Chicken breast - 1 and 1/2, diced into small cubes
Frozen sweet corn - 1/4 cup

Olive oil - 1 tsp
Garlic - 2 cloves, finely chopped
Ginger - 1/2 inch, finely chopped
Salt - 1/4 tsp
Pepper - 1/4 tsp
Chicken soup cube - 1
Water - 3 cups

Celery - 1 stick
Coriander leaves - a few

Thaw the corn. Mince celery stem. Roughly chop celery leaves. Keep it all aside.

Pressure cook chicken with 1 cup water and soup cube. Wait for 3 whistles and remove from flame.

In a deep bottomed saucepan, add oil. Add ginger and garlic. Saute, 2 minutes. Add minced celery stem and corn. Saute, 2 to 3 minutes. Add salt, pepper. Add cooked chicken and broth. Add 2 more cups of water. Bring to boil. Cover and simmer, 10 minutes. Remove from heat. Garnish with coriander and celery leaves.