g
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oil in a large pot, add onion and garlic sweat off for 5 minutes.
- Add chicken thigh meat and cook off for 5-10 minutes, add potato and cook for a further 5 minutes, stirring often.
- Add chicken stock and pepper, bring to the boil, turn down to a simmer and cook for 35-45 minutes.
- Add the corn kernels and parsley to the soup, cook for another 10 minutes.
- Check seasoning.
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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