Creamy Chicken & Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 1 cup creamed corn
• 4 cups chicken stock
• 500 g skinless chicken breasts
• 1 chicken stock cube
• 375 ml evaporated milk
• 1 cup broccoli
• 1/2 cup carrot
• 1/4 head medium cauliflower
• 3 cloves garlic
• 1 large mushroom
• 1 medium onion
• 1 cup leeks
• 2/5 cup spinach

Directions

1. Saute leeks and onion with a splash of oil in a large saucepan. After a minute or two add the sliced chicken breast and crushed garlic and brown, stirring occasionally.
2. While the chicken and onion brown, dice up all the vegetables, adding to the pot as you go. Chop/add the slower cooking vegetables first.
3. Add the stock, creamed corn and if more liquid required add water and crumble a chicken stock cube in. Adjust water content to suit preferred soup consistency.
4. Bring soup to the boil then simmer for 10 minutes or until vegetables are tender.
5. Add evaporated milk and season with salt and pepper.
6. Process soup or leave as is to serve.
7. Note: add chilli flakes for a bit of a kick.