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Corn, Potato and Chicken Soup

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“This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place onion and oil in a large saucepan and cook gently until the onion softens.
  2. Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
  3. Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
  4. Served the soup ganished with the coriander and spring onions.

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