Cream of Chicken and Vegetable soup

1 kg bag frozen peas, carrots and sweetcorn
2 medium white onions, finely chopped
2 chicken breasts, cooked then chopped small
3 to 4 tablespoons flour
1litre vegetable stock
600 ml milk
Salt and white pepper to taste
Grapeseed oilMethod
Add a splash of oil to a large saucepan and sautee the onions until soft and translucent.
Add the frozen peas, carrots and sweetcorn, then add the flour 1 tablespoon at a time. Stir well to combine and cook off the flour for a minute or two.
Add your stock and stir again, making sure there are no lumps of flour.
Once the soup thickens add the milk a little at a time until you reach a thick but pouring consistency. It will be smooth and easy to ladle. Add the chopped chicken.
Stir and serve with hot toast or croutons.
Yum ๐Ÿ˜This recipe is a real family winner and is cooked in no time when using frozen veggies. If you prefer fresh it will just take a little longer. For added speed you could use a BBQ chicken instead or any leftovers roasted/poached chicken.

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