Creamy Chicken and Veggie Soup


June 3, 2016

Creamy Chicken and Veggie Soup 0 0 5 0

Nothing quite like a hearty slow cooked soup to soothe the soul!

  • Prep: 1 hr
  • Cook: 6 hrs
  • 1 hr

    6 hrs

    7 hrs

  • Yields: Approx 10 -12 serves


1.2 kg chopped veggies (woolies soup starter pack + half a sweet potato, 1 extra potato, 1 extra onion)

1 x cooked BBQ chicken , stripped and chopped)

1.5 ltr chicken stock

1 x 420g tin cream of chicken soup (condensed)

1 x 45g pkt cream of chicken soup (dry)

165ml coconut milk

1 cup McKenzie Soup Mix (rinsed and soaked for approx 4 hrs)

1 tbsp cornflour

2 tspn crushed garlic

1/2 tspn curry powder

Olive oil and butter for frying


1Finely chop your veggies.

2Fry veggies in small amount of olive oil and butter (adding onion last). Add your garlic and curry powder whilst frying.

3Fry until slightly soft then add to SC.

4Add your chicken stock then your rinsed soup mix (McKenzie) to veggies and stir.

5In a bowl combine remaining ingredients (except chicken) then add to SC and stir.

6Cook on low for for about 6 hours.

7Add your chopped chicken 1.5 hours before serving.


1Made in my 6 ltr SC, and it was 2/3 filled so plenty to go around.

2Can be dished up as is (chopped finely) partially blended, or fully blended - depending on preference.

Submitted by Sharon King


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