Name of Recipe: Creamy Chicken & Vegetable Soup converted and adjusted from an Annette Sym recipe in book 5.
Number of People: 4 - 5 serves
1 carrot (95g) cut into 5cm chunks
1 red onion (120g) cut into quarters
1 clove confit of garlic
1 tsp confit garlic oil
70 g peas (frozen OK)
70 g corn (frozen, canned or fresh)
500 mls water
250 mls skim milk
200 mls light evaporated milk
50 g macaroni - I used 7cm long macaroni tubes
3 heaped tsps chicken stock powder
1/4 tsp dried tarragon
200 g chicken tenderloins, cut into 2 cm dice (you could use a chicken fillet)
2 tbspn chopped parsley
S & P to taste
Preparation:
Chop carrot, onion and clove of garlic 2 sec/speed 5.
Add oil and cook 5 mins/varoma/speed 1/reverse.
Add remaining ingredients except the chicken, parsley & S & P.
Set dial for 18 mins/100o/speed 2/reverse. When it comes to the boil reduce the heat to 90o/speed 1/reverse. Check that your macaroni is almost cooked, allow more time if it isn't.
Add the chicken, stir it through the liquid with a spatula and add the parsley.
Cook 2 minutes/90o/speed 1/reverse.
Taste for seasonings and adjust if required.
