Creamy Chicken Veg Soup (LC)
Ingredients
½ tsp butter
½ tsp olive oil
¼ white onion, diced
½ garlic clove crushed
½ carrot, diced
½ stick of celery, diced
⅛ tsp garlic granules
⅛ tsp onion granules
¼ tsp mixed herbs
¼ tsp dried parsley
Freshly ground black pepper
½ chicken stock cube (low sodium)
175ml boiling water
75ml milk (of your choice)
18g frozen peas
1 chicken breast (approx 125g), cooked and shredded
Pinch of fresh parsley, to serve
Instructions:
Melt butter in a large saucepan and add the olive oil.
Add the onion, garlic, carrots, celery and fry off for 3 minutes until starting to soften.
Sprinkle over the herbs, black pepper and fry off for a further 2 minutes.
Mix the stock cube with 175ml boiling water until dissolved. Add to the pan and bring to a gentle simmer.
Reduce the heat and stir through the milk.
Add the frozen peas and chicken to the pan, heating for 2-3 minutes or until chicken is hot.
Serve topped with fresh parsley.
Top Tip
Store in the fridge for 3 days for easy food prep or freeze for up to 3 months. Reheat well before serving.
