Creamy Chicken Vegetable Soup
Servings: 2
Calories: 556kcal
Ingredients
- 1 leek chopped
- 1 cup peas
- 1 medium zucchini diced
- 1 medium potato peeled and diced
- 5 oz green beans trimmed
- 1 clove garlic peeled and chopped
- 1 sprig rosemary
- 1 tbsp olive oil
- 2 cups chicken stock
- 1 cup milk
- 6 oz roasted chicken shredded
- salt and pepper
Instructions
- Heat the oil in a pan over medium heat. Add the leeks, green beans, zucchini, potato, garlic, and rosemary and cook for about 10 minutes until softened and lightly coloured.
- Add the stock and bring to a boil. Simmer for about 10 minutes until the vegetables are tender. Remove and discard the rosemary.
- Add the peas, milk, and chicken. Bring to a boil, then turn off the heat and season to taste with salt and pepper. Serve hot, optionally with bread on the side.
Nutrition
Calories: 556kcal | Carbohydrates: 54.9g | Protein: 39.7g | Fat: 20.5g | Cholesterol: 83.2mg | Sodium: 570.1mg | Sugar: 21g