Name: Chicken and vegetable soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Pack it in the kids’ thermos and have their friends wishing they could have some, too.

Looking for more hearty soup recipes?

Ingredients

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

1.Place 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.

2.Add snow peas, onion and corn to soup; cook, covered, 2 minutes. Add chicken; stir until heated through.

Egg-free noodles may also be added.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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