Recipes

Chicken and Vegetable Soup

Ingredients:

1 cup water

1.25 litres chicken stock

2 stalks celery, trimmed, sliced thinly

2 medium carrots, diced into 1cm pieces

1 large potato, diced into 1cm pieces

150g snow peas, trimmed, chopped, coarsely

3 green onions, sliced thinly

310g can corn kernels, drained

3 cups coarsely shredded cooked chicken meat

Cooks Tools:

Measuring cups/jugs

Chopping board

Knife

Large saucepan

Step 1: Place the water and stock in large saucepan; bring to the boil. Add celery, carrot and potato; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until vegetables are just tender.

Step 2: Add snow peas, onion and corn to soup; cook, covered, 2 minutes. Add chicken; stir until heated through.