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.
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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