Vickys Creamy Chicken & Vegetable Soup with Vegan Option Recipe

Name: Vickys Creamy Chicken & Vegetable Soup with Vegan Option
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large diced carrots; 8 diced potatos; 1 large broccoli head; 1 chopped onion; 1 chopped leek; 1/2 a small tin of sweetcorn; 1/2 a small tin of peas; 500 ml vegetable stock; 1300 ml chicken stock; 250 grams chicken breast fillet or soaked haricot beans

Servings: persons

4 large diced carrots
8 diced potatos
1 large broccoli head
1 chopped onion
1 chopped leek
1/2 a small tin of sweetcorn
1/2 a small tin of peas
500 ml vegetable stock
1300 ml chicken stock
250 grams chicken breast fillet or soaked haricot beans

1
Put everything in a soup pan and bring to boil.
2
Boil for half an hour or until liquid has reduced by a quarter
3
Let stand and cool with lid on, then put 3/4 of the soup through a blender.
4
Consistency should be quite thick.
5
You can add mashed potato granules to thicken more if required
6
Add salt and pepper to taste.
7
You can leave the chicken out and the soup will still be as lovely if you only use vegetable stock.
8
Use a tin of haricot beans in it's place

881

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large diced carrots, 8 diced potatos, 1 large broccoli head, 1 chopped onion, and more.

Yes, Vickys Creamy Chicken & Vegetable Soup with Vegan Option falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Creamy Chicken & Vegetable Soup with Vegan Option

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