Pack it in the kids' thermos and have their friends wishing they could have some, too.
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Chicken and vegetable soup
Chock full of vegetables, this hearty chicken and vegetable soup is the perfect way to get your five-a-day all at once.
- 25 mins cooking
- Serves 4
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Ingredients
Chicken and vegetable soup
- 1 cup (250ml) water
- 1.25 litre (5 cups) chicken stock
- 2 stalks celery (200g), trimmed, sliced thinly
- 2 carrots (240g), diced into 1cm pieces
- 1 potato (300g), diced into 1cm pieces
- 150 gram snow peas, trimmed, chopped coarsely
- 3 green onions, sliced thinly
- 310 gram can corn kernels, drained
- 3 cup (480g) coarsely shredded cooked chicken meat
Method
Chicken and vegetable soup
- 1Place the water and stock in large saucepan; bring to the boil. Add celery, carrot and potato; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until vegetables are just tender.
- 2Add snow peas, onion and corn to soup; cook, covered, 2 minutes. Add chicken; stir until heated through.
Notes
Egg-free noodles may also be added.
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