Chicken, leek, and chilli soup with added veggies
- Number of Servings: 4
Ingredients
4 skinless chicken breasts fillets (2 whole breasts)2 pints water1 chicken stock cube1 sprig fresh thyme1 large bay leaf1/8 tsp ground black pepper1/2 tsp salt1 large leek, cleaned and sliced into rings4 medium carrots, chopped4 small potatoes, chopped1 green chilli, seeded and chopped1 small tin whole kernel corn1 small tin creamed corn
Put chicken into large pot with water, stock cube, thyme, bay leaf, black pepper, and salt. Bring up to a boil and simmer gently for 20 - 30 minutes until cjicken is cooked and tender.
Remove thyme stem and bay leaves. Add chopped vegetables. Add more water if needed to cover. Shred chicken and return to pot. Bring up to a boil again and simmer gently for 30 minutes until vegetables are cooked.
Serve alone or with wholemeal bread. Amount of chilli added can be varied depending on how much heat one likes.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPYNAN.
Remove thyme stem and bay leaves. Add chopped vegetables. Add more water if needed to cover. Shred chicken and return to pot. Bring up to a boil again and simmer gently for 30 minutes until vegetables are cooked.
Serve alone or with wholemeal bread. Amount of chilli added can be varied depending on how much heat one likes.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPYNAN.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 1.9 g
- Cholesterol: 20.6 mg
- Sodium: 669.5 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 8.2 g
- Protein: 15.2 g
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