Chicken & Veg Soup

• 50g butter
• some olive oil

Heat the butter and olive oil in a large saucepan.

• 1 leek
• 2 cloves garlic

Add the diced onion, leek and minced garlic and saute until soft.

• 2 carrots
• 2 celery sticks
• 1 red capsicum
• 1 tsp dried thyme

Add the chopped carrots, celery sticks, red capsicum and dried thyme and saute for a further 3 minutes.

• 1/2 cup plain flour

Add the plain flour and mix to coat. Cook for 1 minute.

• 1 cups stock

Add stock of the stock and stir until the flour has dissolved into the broth.

• 2 cups stock
• 3 cups milk
• 1 roast chicken
• 1 cup corn kennels

Add the stock, milk, shredded roast chicken and corn kennels.

Simmer on low for 20 mins.

• some spinach

Stir through spinach, season with salt and pepper and serve with croutons.