Simple Way to Make Homemade Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Super Quick Homemade Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF using 10 ingredients and 4 steps. Here is how you can achieve that.

Really popular with my kids, nice and sweet and full of veggie goodness!

Ingredients and spices that need to be Prepare to make Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF:

1. 4 large diced carrots
2. 8 diced white potatos
3. 1 large broccoli head
4. 1 chopped onion
5. 1 chopped leek
6. 150 g sweetcorn
7. 150 g garden peas
8. 500 ml vegetable stock
9. 1300 ml chicken stock or more veggie stock
10. 250 grams chicken breast fillet or soaked haricot beans

Steps to make to make Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF

1. Put everything in a soup pan and bring to boil. Boil for half an hour then take off the heat
2. Let stand and cool a little bit with lid on, remove the chicken and shred it
3. Puree 3/4 of the soup and stir the shredded chicken back in
4. Add salt and pepper to taste. You can leave the chicken out and the soup will still be as lovely if you only use vegetable stock. Use a tin of haricot beans in it's place. Blend the soup then add the beans in to heat through

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