Shredded chicken and vegetable Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
575.0 grams Chicken Breast (cooked), no skin, roasted4.0 leek Leeks6.0 large (7-1/4" to 8-1/2" long) Carrots, raw3.0 serving Bisto Stock Melts20.0 serving(s) cream fraiche1.0 tbsp Butter, salted500.0 gram swede1.5 cup kernels Yellow Sweet Corn, Frozen1000.0 mL Water, tap
Directions
Grate 2 of the carrots and set aside for later. Place all ingredients except the grated carrot, sweet corn and low fat creme fraiche in a pot and boil until the vegetables are cooked. Remove the chicken and shred. Blitz (liquidise) the soup to a smooth consistency (or to your liking). Add the creme fraiche, shredded chicken, sweet corn, and grated carrot. Season to taste and serve

Serving Size: 2 cups

Number of Servings: 8.0

Recipe submitted by SparkPeople user RBANKS0.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 211.0
  • Total Fat: 4.6 g
  • Cholesterol: 48.4 mg
  • Sodium: 346.3 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.8 g

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