Ingredients

The following ingredients have 6 Servings
  • 2 tbs oil
  • 1 onion thinly sliced
  • 2 garlic cloves crushed
  • 1 carrot diced large
  • 2 celery sticks diced
  • 2 zucchinis small diced
  • 1 1/4 cups soup mix
  • 8 cups Massel Chicken Style Liquid Stock
  • 1kg chicken lovely legs skinless
  • 45g chicken noodle instant soup
  • 420g canned creamed corn

Instruction

  • Heat oil in a large saucepan over medium heat.
  • Add onion and garlic and cook, stirring, for 2 minutes, or until soft, but not coloured.
  • Add carrot, celery and zucchini, and cook for 2 minutes.
  • Stir in soup mix, stock, chicken, chicken noodle soup mix and creamed corn. Increase heat to high and bring to the boil.
  • Reduce heat to low and simmer, partially covered, stirring occasionally for 1 hour or until soup mix and vegetables are tender.
  • Remove chicken legs from soup and allow to cool slightly. Remove meat from bones and roughly chop meat. Add to soup.
  • Season with salt and pepper and serve.