to make creamy chicken and vegetable soup, you’ll need:
- four big handfuls of shredded/chopped chicken – use leftovers from a roast, or follow our recipe here to slow cook / Instant pot it
- two cloves of garlic, minced (save your fingers with one of these)
- two large chopped onions
- one large green pepper
- one large red pepper
- 1 stick of celery
- one large leek
- two large carrots cut into thin matchsticks, or sliced thinly
- 1.25l of chicken stock
- 1 tsp of hot sauce (google it, you can buy it in any supermarket, or leave it out)
- half a teaspoon of dark soy sauce
- one big bag of spinach
- a couple of ‘nests’ of dried egg noodles
- 220g of Philadelphia Lightest (2xHEA)
Damn, this is simple – add whatever veg you want, change it out, do what you like! Also, if you’re planning on stocking up on chicken, don’t forget you can build your own hampers with Musclefood now – so many chicken deals, just look!
to make creamy chicken and vegetable soup, you should:
- super easy – prepare all of your vegetables (bar the spinach) by chopping them nice and small and chuck them in a big pan with some spray olive oil and sweat everything down until softened with the garlic
- chuck in the soy sauce, hot sauce and stock and simmer for a good forty minutes until the vegetables are soft, I went for thirty minutes
- add the spinach and pop the lid back on until everything has wilted down – then add the chicken and noodles (break them up a bit) and heat through until the noodles are softened
- before serving, stir the Philadelphia in – make sure you stir it until it has completely absorbed into the sauce, then serve!