Chicken Soup

Please note:

• This recipe has only been tested in my kitchen
• Australian Sandard Measuring devices have been used

- 1 cup = 250ml
- 1 tsp = 5ml
- 1 Tbsp = 20ml


This is a recipe that I have been making for a long time. It is a thick soup that I think is very tasty, and fairly cheap to make.

CHICKEN SOUP

Serves 4 as a main dish

500gms chicken fillets

4 potatoes, peeled
3 carrots, peeled
2 cloves garlic, peeled
1 pkt french onion soup mix (powder)
fresh parsley to garnish (optional)

1. Roughly chop all ingredients & add to 3 cups of water in a large saucepan. Bring to the boil and simmer until chicken is cooked and vegetables are soft.
2. Blend until smooth (I use a stick blender straight in the saucepan).
3. Garnish with chopped fresh parsley.

Serve with crusty bread or warm rolls


I have frozen this soup before. It does separate a little on thawing but warmed and mixed, still tastes great