Creamy chicken and corn vegetable soup

Beat the sniffles this winter with this hearty creamy chicken and corn vegetable soup.

0:10 To prep

0:45 To cook

13 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  3 chicken marylands or 60- chicken drumsticks
•  1 litre (4 cups) Campbell's Real Stock Chicken
•  6 potatoes, peeled and diced into 2 x 2 cm dice
•  3 large carrots, peeled and small diced
•  100g green beans, ends trimmed and cut in halved
•  1 leek, white part only, halved lengthways and sliced
•  6 garlic cloves, crushed
•  1 teaspoon peppercorns
•  thyme leaves
•  1 can creamed corn
•  1/2 lemon, juiced
•  Paprika, to garnish
•  Salt and pepper to taste

• Method

1. Step 1
   Place Campbell's Real Stock in a large pot, add the chicken and bring to the boil.. . Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools. Add potato, carrots, leeks,beans, peppercorns and garlic.
2. Step 2
   Return chicken to the pot, add lemon juice and creamed corn. Bring to the boil and simmer for a further 20 mins or when veggies are done. Add salt and pepper to taste.
3. Step 3
   Serve with rice and a sprinkle of smoked paprika.