Chicken and Leek Soup

Cooking Time
20
Portions
10

Ingredients

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  • g Country Range Thick Chicken Soup Mix
  • g Country Range Leek Soup Mix
  • g pts cold water
  • g slices of Country Range Sliced White Bread, defrosted and crusts removed
  • g Country Range Butter
  • g cooked chicken, shredded
  • g Country Range Long Grain Rice, cooked

  • 1

    Step 1

    Place 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.
  • 2

    Step 2

    Reduce the heat and simmer gently for 15 minutes stirring occasionally.
  • 3

    Step 3

    Cut bread into cubes and fry in most of the butter to make croutons.
  • 4

    Step 4

    Stir the remaining butter into the soup with the chicken and rice. Heat thoroughly.
  • 5

    Step 5

    Serve soup with croutons on top.

Ingredients

  • 75 g Country Range Thick Chicken Soup Mix
  • 75 g Country Range Leek Soup Mix
  • 3 g pts cold water
  • 8 g slices of Country Range Sliced White Bread, defrosted and crusts removed
  • 100 g Country Range Butter
  • 450 g cooked chicken, shredded
  • 225 g Country Range Long Grain Rice, cooked