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Easy Chicken and Vegetable Soup |
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Preparation time:
5 minutes
Cooking time:
20 minutes
Serves:
4
Calories:
125
(per serving)
Fat:
7
g (per serving)
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Ingredients
1 tbsp oil
1 onion, chopped
2 rashers bacon, chopped
2 x 284ml tubs fresh chicken stock
320g frozen cauliflower, pea and carrot mix
salt and freshly ground black pepper
1 cooked chicken breast, roughly chopped
Heat the oil in a large saucepan and add the onion and bacon. Cook over a medium heat until soft.
Add the chicken stock and 220g of mixed frozen vegetables. Season with salt and freshly ground black pepper.
Bring to the boil and cook over a low heat for 10 minutes and then blend the soup in a food processor or blender.
Add the chicken breast and the remaining frozen vegetables to the soup.
Heat for a further 5 minutes until piping hot. Check the seasoning and serve.
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