There is nothing better than a big bowl of soup when you feeling run down or cold. This chicken and veg soup is comforting and delicious. I use my thermocook from Froothie, but you can also just do it on the stove or slow cooker. Ingredients:
2 Chicken Breasts 1 Carrot 1/2 Leek 1 tin Creamed Corn 1 Tablespoon Soy Sauce 1 teaspoon Ginger, minced 750ml Chicken stock 1 Cup Corn Kernels Method: Place all ingredients except corn kernels into the thermocook. Set motor speed to 1 at 100 Degrees for 20mins. Pulse 2-3 times until your required thickness, add corn kernels, season with salt and pepper and cook for a further 5-10mins. Note: - You can add any vegetable into your soup. - Serve with crusty bread croutons and parm cheese for an extra crunch.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
July 2020
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