Chicken & Vegetable Soup

Ingredients:

• 1 cup (250ml) of water
• 1 1/4 litres of chicken stock
• 2 trimmed celery stalks, sliced thinly
• 2 medium carrots, diced into 1cm pieces
• 1 large potato, peeled & diced into 1cm pieces
• 3 green onions, sliced thinly
• 310g can corn kernels, drained
• 3 cups of cooked chicken meat, coarsely shredded
• Splash of cooking oil

Method:

• Heat oil in a large saucepan & add the onion, garlic & celery. Cook over a medium heat until soft.
• Add water and chicken stock in a large saucepan. Bring to boil.
• Add celery, onion, garlic, carrot, corn & potato. Return to boil.
• Reduce the heat & simmer, covered for around 10 minutes, or until the vegetables are tender.
• Add chicken, stir until cooked through.