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My Best Chicken and Vege Soup!!

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“I love soups & this one takes the cake! It's easy, comforting and healthy. I usually chuck in whatever is in the fridge, so below is just an estimate. You may well want to change quantities depending on your preferences. Make sure to use a good quality stock or make it yourself.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the chicken in a little oil or soup stock. Remove from pan.
  2. Heat extra oil in the same saucepan over medium heat. Add leek and garlic. Cook, stirring, for 4 minutes or until soft.
  3. Add vegetables. Cook for 2 minutes.
  4. Add lentils and stock. Increase heat to high. Bring to the boil.
  5. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender.
  6. Remove the chicken breasts and shred. Return to soup and add corn.
  7. Season with salt, pepper and parsley.

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