Chicken and Leek Soup

Prep Time

-

Cook Time

20 min

Portion(s)

10

meal chicken, vegetables, soup
ingredient starter, lunch
ingredients

7575 g Country Range Thick Chicken Soup Mix

7575 g Country Range Leek Soup Mix

3 pts cold water3 pts cold water pts cold water

8 8 slices Country Range Sliced White Bread, defrosted and crusts removed

100100 g Country Range Butter

450450 g Country Range Chicken, cooked and shredded

225225 g Country Range Long Grain Rice, cooked

Multiply by
method
  • 1Place the soup mixes in a saucepan. Add sufficient cold water from the measured amount to make a smooth paste, and then add the remaining cold water. Cover and bring to the boil.
  • 2Reduce the heat and simmer gently for 15 minutes stirring occasionally.
  • 3Cut bread into cubes and fry in most of the butter to make croutons.
  • 4Stir the remaining butter into the soup with the chicken and rice. Heat thoroughly.
  • 5Serve soup with croutons on top.