Ingredients

  • 2 tablespoons oil
  • 1 chopped onion, thinly sliced ​​
  • 2 cloves crushed garlic
  • 1 diced carrot
  • 2 stick of celery, diced
  • 2 diced zucchini
  • 1 1/4 cup mix
    • soup
  • 8 cup chicken broth (liquid)
  • 1 kg beautiful legs skinless chicken
  • 45 g instant chicken noodle soup
  • 420g canned cream-style corn

Method

  • STEP 1 oil [19459006heat] in a large saucepan over medium heat.
  • STEP 2 Add onion and garlic and cook, stirring, for 2 minutes or until soft but not colored.
  • STEP 3 Add the carrot, celery and zucchini and cook for 2 minutes.
  • Step 4 Stir in soup mixes, broth, chicken, chicken noodle soup mix and cream corn.
  • STEP 5 increase the heat to high and bring to a boil.
  • STEP 6 reduce heat to low and simmer, partially covered, stirring occasionally for 1 hour or until vegetables are tender and mixture soup.
  • STEP 7 Remove chicken thighs from broth and let cool slightly.
  • STEP 8 Remove the meat from the bones and cut the meat around.
  • STEP 9 Add to the soup.
  • STEP 10 Add salt and pepper and serve.

Notes

If the soup is too thick add 1 cup of water during cooking.