Servings
6
Prep time
Cook time
Recipe
Ingredients
- 400g chicken breast
- 1L water
- 1 tsp salt
- 1 tsp garlic-infused olive oil
- 75g carrot, diced
- 220g zucchini, diced
- 60g celery, sliced
- 410g tin creamed corn
- 1 tbsp Kfibre
- 1 tbsp corn starch
- 60mL cold water
- 150mL lactose-free pure cream
- Cracked pepper
- 2 tbsp fresh parsley, roughly chopped
- 12 slices toasted spelt sourdough, to serve
Method
- Place chicken in a large pot and cover with water. Add salt, garlic-infused oil and bring to a simmer over a low heat. Allow to simmer for about 20 mins until chicken is just cooked through. Remove chicken (preserving the water as the stock) from the pot and place to the side to cool.
- Add carrot, zucchini, creamed corn, celery and Kfibre to the stock and continue to simmer for about 10 mins until veggies have softened. Stir in coconut milk. Mix cold water and cornflour in a small glass and gradually stir into the soup to thicken.
- Shred chicken and add back to the soup. Season to taste with cracked pepper. Garnish with fresh parsley and serve with crusty sourdough.
- Tip: To make gluten-free, use cornflour and serve with gluten-free bread.
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