Chicken and Vegetable Soup

Name: Chicken and Vegetable Soup
Total time: 7200 s
Yield: 4 serves
Cuisine: British
Ingredients: 2 Chicken Breasts; 2 Carrots, peeled and sliced; 2 Stalks Celery, sliced; 3 Potatoes, peeled and diced; Sprigs fresh parsley, chives; Half a tin of Baby Corn; 1 litre Chicken Stock; 1 Vegetable Stock Cube; 1 Litre Water

LeesLens @LeesLens

Australia

This healthy low fat chicken soup is full of goodness and tastes good too!
#MyCookbook

LeesLens @LeesLens

Australia

This healthy low fat chicken soup is full of goodness and tastes good too!
#MyCookbook

Saved

Ingredients

2 hours

4 serves

2Chicken Breasts
2Carrots, peeled and sliced
2 StalksCelery, sliced
3Potatoes, peeled and diced
Sprigsfresh parsley, chives
Halfa tin of Baby Corn
1 litreChicken Stock
1Vegetable Stock Cube
1 LitreWater

Saved

Steps

2 hours

1

Place the chicken breasts, carrots, celery, potatoes into a large, deep pan and pour in 1 litre of chicken stock, 1 litre of water and vegetable stock cube in.
2

Simmer on a medium heat on stove top for 1½ hours or until the chicken is cooked through.
3

Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 1 litre left.
4

Meanwhile, tear the cooked chicken into long chunks or shred. Once the broth has reduced, throw the vegetables back in the pan with the baby corn, parsley and chives. Simmer for a further 15 minutes
5

Serve with crusty Sour Dough bread!