Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

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

Read more
Edit recipe
Share

Ingredients

1 hour
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

Cooking Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 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

Reactions

Comments

zier
zier @cook_3985604
really nice! i stocked my freezer with a big batch to prepare for cold and fly season

Written by

Vicky@Jacks Free-From Cookbook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!! Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts. I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion. I hope I can help others in the same situation and show you that where there's a will, there's a way!
Read more