g
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oil in pot, sweat off onion and garlic.
- Add chicken thigh pieces and seal off.
- Add leek and sweat down for a further 5 minutes.
- Add celery and cook for another 5 minutes, add chicken stock, thyme and white pepper, bring to the boil, reduce to a simmer and cook for a further 35-45 minutes.
- Use cornflour to thicken soup to desired consistency.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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