Chicken and vegetable soup

Allergen – Contains gluten
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g Best choice NF Nut free EF Egg free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Heat a large pot, melt margarine, once melted add the chicken and seal off, add the flour and stir until combined, cook for a further 2 minutes, stirring constantly.
  2. Add all of the vegetables, except the peas and corn, stir to combine.
  3. Pour in chicken stock and continue stirring for 5 minutes, if slight lumps appear from the flour use a large whisk and beat for 3-4 minutes or until smooth again, reduce heat and simmer for 1-1 ½ hours.
  4. When almost done, last 20 minutes, add the peas and the corn. Season to taste with pepper.