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Quick chicken and vegetable soup

Quick chicken and vegetable soup recipe

quick chicken and vegetable soup




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    • 1 onion or leek, coarsely chopped
    • 5 ml crushed garlic
    • 30 ml Clover Mooi River Butter
    • 750 ml water
    • 5 ml chicken stock powder
    • Good pinch each dried thyme and basil or mixed herbs
    • Good pinch white pepper
    • 1 stalk celery, finely sliced
    • 4 potatoes, peeled and finely diced
    • 3 carrots, peeled and finely diced
    • 250 - 750 ml finely diced or torn cooked chicken
    • 1 x 400 g tin cream of chicken soup
    • 1 x 400 g tin cream of tomato or mushroom soup
    • 15 ml cake flour (optional for a thicker soup)
    • 250 ml Clover Fresh Full Cream Milk
    • 250 ml Clover Fresh Cream
    • 15 ml chopped parsley
    • 30 ml chopped spring onion
    • Freshly ground black pepper

    Sauté the onion or leek and garlic in the butter until tender and lightly browned.

    Add the remaining ingredients and vegetables and bring to boil. Simmer gently for 15 minutes.

    Add the chicken meat and contents from soup tins and simmer for 15 minutes more.

    Mix the cake flour with the milk and stir into the soup with the cream.

    Bring to boil stirring and stir in the parsley or spring onion.

    Serve with black pepper. Delicious!

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