Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon garlic, minced
- 4 rashers bacon, diced
- 1 carrot, diced
- 2 stalks celery, chopped
- 1 potato, small cubes
- 420g corn kernels (do not drain)
- 420g condensed cream of chicken soup
- 2 cups milk
- 1 BBQ chicken
Instructions
- Heat oil in large saucepan over medium heat.
- Cook onion, garlic and bacon for 3-5 minutes or until browned.
- Add carrots, celery, potato, corn, soup, and milk, stir to combine.
- Reduce heat to low and continue to cook, covered, for 15 minutes.
- Meanwhile, shred the BBQ chicken.
- Add chicken to the soup, stir and continue to cook, covered, for 15 minutes or until vegetables are tender.
- Season with salt and pepper. Serve.
Notes
Instead of using a BBQ chicken you can add 500g diced chicken to step 3, cook for 30 minutes. Serve.
- Prep Time: 5 mins
- Cook Time: 40 mins
