Serves 6-8 | Cooking time ± 60 mins
You will need:
- 1 cup dried soup mix (rinsed thoroughly)
- 6 cups chicken stock
- 2 cups cooked chicken (shredded)
- 2 tablespoons oil
- 2 onions (sliced)
- 3 carrots (chopped)
- 2 potatoes (chopped)
- 2 celery stalks, with leaves (chopped)
- 2 cups thinly sliced spinach (remove hard stems)
- salt and pepper to taste
In a large pot, combine soup mix and stock and bring to the boil. Reduce heat and allow to simmer for 30-40 mins.
Fry the onions in the oil until they are soft and transparent and add to pot. Add carrots, potatoes, celery and spinach and cook for a further 10-15 minutes until all the vegetables are soft. Stir in the chicken, season to taste and simmer for another 5-10 minutes. Serve with crusty bread or rolls for dipping.