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

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

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

Vicky@Jacks Free-From Cookbook


4 servings
  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


1 hour
  1. Change

    Put everything in a soup pan and bring to boil. Boil for half an hour then take off the heat

  2. Change

    Let stand and cool a little bit with lid on, remove the chicken and shred it

  3. Change

    Puree 3/4 of the soup and stir the shredded chicken back in

  4. Add Photo

    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

Add Step



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