Chicken, Corn and Celery Soup
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, DF*, EF*, SF* NF, FF
Serves 4.
Ingredients
2 chicken fillets, roughly chopped
canola or sunflower oil
250g fresh corn kernels
2-3 celery sticks
2-3 medium potatoes, peeled and roughly chopped
½ bunch spring onions, washed, trimmed
and finely chopped
2 cloves garlic finely chopped
water
chicken stock (optional)* for extra flavour
Method
Lightly brown chopped chicken fillets in pan with oil, remove and drain any excess fat.
Add splash of oil into soup pot and add garlic,
spring onions and browned chopped chicken, stir and brown together.
Add corn, celery, potatoes and enough water to cover. Bring to
the boil, reduce heat and simmer.
The longer you simmer the soup, the more flavoursome if becomes.
Serve in soup dishes.
Alternatively
Try adding some creamed corn - this adds flavour and texture to
the soup - but check creamed corn ingredients carefully for
suitability.
* Check labelled ingredient for suitability, if using.
Click the following links to view products in-store:
Oil range instore...
Chicken Stock*
Proceed to e-store home page!
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