Back in the day, when I took over cook duties at our little cafe in North Sydney, I remember chicken soups were always a hit in winter.
So, I have dredged out some memories from those days that I have conveniently blocked out (I had to get up at 5am. I was 21. 5am!!!!).
Here is a low fat, low GI soup that will keep you feeling full and taste like a creamy, tasty chicken soup that is full of fat and good things.
Chicken and Vegetable Soup Recipe
1 x lg carton of chicken stock (4 x cups)
Diced Veges (leeks, carrot, sweet potato, spinach, zucchini, corn, celery, brocoli)
1 x lg can of creamed corn
some chicken (I used left over from Charcoal chicken the night before – highly recommend)
1 x lg can Evaporated Skim Milk (or Skinny Tinny for regular readers)
Saute the leeks while you’re finishing chopping the rest of the veges, and then as you chop, throw in the rest.
Fry off the veges for at least 5 minutes, keep stirring (this strengthens the flavour)
Throw in the stock and creamed corn and chicken.
Simmer until veges cooked.
Throw in the skinny tinny.
Season, stir and serve.
Notes on the Recipe
Obviously, you can add whatever veges you like.
The creamed corn helps to make this soup feel richer and creamier, so keep it in.