Creamy Chicken and Veg Soup
This Creamy Corn and Veg Chicken Soup is a hearty, wholesome meal the whole family will love. Filled with tender chicken, sweet bursts of corn, and a medley of veggies, it strikes the perfect balance between comfort and nutrition. The creamy texture and mild flavours make it especially popular with kids, while the nourishing ingredients offer a satisfying dinner for busy weeknights. Serve it with crusty wholemeal sourdough bread or warm toast on the side for an easy, crowd-pleasing meal everyone will ask for again.
Dietary: GF, EF, NF
Allergens: Dairy (see tips for dairy-free option)
Age group: 8 months+
Serves: 4-6
Prep: 15 mins
Cook: 30 mins
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Ingredients
Adjust Servings
| 1 tbsp (20ml) extra virgin olive oil | |
| 1 leek (90g) (white and light green parts), rinsed and thinly sliced | |
| 2 garlic cloves (10g), peeled and minced | |
| 1 medium parsnip (140g), peeled and diced | |
| 1 medium zucchini (160g), peeled and diced | |
| 1 carrot (140g), peeled and diced | |
| 1 small potato (130g), peeled and diced (optional, for extra creaminess) | |
| 1 cup (160g) sweet corn kernels (fresh, frozen, or canned) | |
| 2 cups (300g) cooked chicken breast, shredded (poached or leftover roast chicken) | |
| 4 cups (1L) chicken broth/stock (low-sodium) | |
| 1 cup (250ml) milk of choice | |
| ¼ cup (60ml) coconut cream (plus extra for drizzling, optional) | |
| 1 tsp (2g) dried thyme | |
| 1 bay leaf | |
| Sea salt and pepper to taste | |
| Fresh parsley or coriander, rinsed and finely chopped, for garnish |
Equipment
| Stick blender (for blending the soup) |
Directions
1.
Heat olive oil in a large pot over medium heat. Add sliced leek and cook for 2-3 mins until softened. Stir in garlic, parsnip, zucchini, carrot, and potato. Cook for another 5 mins, stirring occasionally.
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2.
Add corn, shredded chicken, thyme, bay leaf, and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20 mins, until veggies are tender
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3.
Stir in the milk, and simmer uncovered for another 5 mins.
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4.
Remove the bay leaf. Blend a portion of the soup with a stick blender to make it thick and creamy while still leaving some chunks for texture.
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5.
Stir through the coconut cream for a luscious finish. Season with salt and pepper to taste.
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6.
Ladle into bowls, top with a swirl of extra coconut cream and a sprinkle of fresh herbs.
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Notes
Storing leftovers: Store in the fridge for up to 3 days or freeze for up to 4 months.
For a dairy-free version: Swap milk with coconut, soy, almond or oat milk.
For a vegetarian option: Swap chicken for chickpeas or firm tofu, cubed.
Easy swaps: Swap veggies for veggies of choice.
For fussy eaters: Puree all of the soup until smooth and creamy.
