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Creamy Chicken and Veggie Soup

Nothing quite like a hearty slow cooked soup to soothe the soul!
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours

Ingredients
 

  • 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

Instructions
 

  • Finely chop your veggies.
  • Fry veggies in small amount of olive oil and butter (adding onion last). Add your garlic and curry powder whilst frying.
  • Fry until slightly soft then add to SC.
  • Add your chicken stock then your rinsed soup mix (McKenzie) to veggies and stir.
  • In a bowl combine remaining ingredients (except chicken) then add to SC and stir.
  • Cook on low for for about 6 hours.
  • Add your chopped chicken 1.5 hours before serving.

Notes

  • Made in my 6 ltr SC, and it was 2/3 filled so plenty to go around.
  • Can be dished up as is (chopped finely) partially blended, or fully blended - depending on preference.
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