CHICKEN SOUP WITH SPRING VEG

INGREDIENTS:
1 onion, chopped
1 leek, cleaned and sliced
2 sticks celery, sliced
2 carrots 🥕, peeled and diced
2 courgettes, diced
200 g cooked chicken breast
Olive oil
½ can (410g l) kernel corn 🌽
6 cups chicken stock
200 g sliced green beans
1 bang flat-leaf parsley 

 

METHOD:

Heat oil, add all veggies, except green beans. Sauté for 5 minutes.
Stir in whole kernel corn 🌽, pour in stock and bring to the boil. Lower heat, simmer for 8-10 minutes.
Stir in green beans and chicken. Simmer gently.
Adjust seasoning.
Divide soup between bowls. Top with herbs. 

Serve warm!

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