| Servings | serves |
Ingredients
- 1 Leek washed and finely sliced
- 1 Parsnip peeled and chopped
- 1 Carrot washed and chopped
- 2 Sticks Celery sliced
- 1 Potato peeled and chopped
- 400 grams Chicken Breast Fillet fat trimmed
- 420 grams Creamed Corn
- 3 cubes Chicken Stock
Ingredients
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Instructions
- Place leek, parsnip, carrot, potato, celery, chicken and 7 cups of hot water in a large saucepan. Cover and cook over medium-high heat until water boils.
- Reduce heat and simmer, uncovered, for 15 minutes or until vegetables are tender, stirring occasionally. Remove chicken, cut into 1 cm slices and return to the saucepan.
- Add corn and stock cubes to the saucepan and cook for a further 2 minutes or until cubes have dissolved. Serve with crusty bread.
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