- 50 g butter
- 30 g olive oil
- 1/2 onion diced
- 1 leek diced
- 2 tsp minced garlic
- 2 carrots diced
- 2 celery sticks diced
- 1 red capsicum diced
- 1 tsp dried thyme
- 75 g (1/2 cup) plain flour
- 3 cups chicken stock liquid
- 3 cups milk
- 200 g cooked chicken shredded - see notes
- 1 cup corn kernels
- 100 g baby spinach
- salt and pepper, to season
- 100 g croutons to serve, optional
Heat the butter and olive oil in a large saucepan over medium heat. Add the diced onion, leek and minced garlic and saute for 2-3 minutes or until softened.
Add the chopped carrots, celery, red capsicum and thyme and saute for a further 3 minutes.
Add the plain flour and mix to coat. Cook for 1 minute.
Add 1 cup of the chicken stock liquid and stir until the flour has dissolved into the broth.
Add the remaining chicken stock liquid, milk, cooked (shredded) chicken and corn kernels. Bring the soup to a low simmer and cook for 20 minutes.
Stir through the baby spinach, season with salt and pepper and serve with croutons.
Calories: 446kcal | Carbohydrates: 44g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 508mg | Potassium: 681mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6260IU | Vitamin C: 34.9mg | Calcium: 202mg | Iron: 3.2mg