Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup thickened cream
- 1 leek (thinly sliced)
- 2 spring onions
- 2/3 cup cheddar (grated)
- 2tablespoons fresh thyme leaves
- 1L chicken stock
- 1/3 cup parmesan (finely grated)
- 2teaspoons Dijon mustard
- 120grams baby spinach leaves
- 200grams streaky bacon
- 2 1/2 cup shredded Woolworths cooked BBQ chicken
- 4 cloves garlic, crushed
Description
Brimming with chicken, bacon and cheese, this creamy soup is easy to make and perfect for the cooler months.
Method
Step 1 of 3
Heat a large saucepan over medium-high heat. Add bacon and cook, turning, for 3 minutes or until golden and crisp. Transfer to a plate lined with paper towels to drain. Finely chop.
Step 2 of 3
Add leek to pan and cook, stirring, for 4 minutes or until softened. Add thyme, mustard and garlic and cook, stirring, for 1 minute or until fragrant. Add stock and 1/2 cup water and bring to the boil.
Step 3 of 3
Reduce heat to low and simmer, uncovered, for 10 minutes to allow flavours to infuse. Add cream and cheeses, stirring until cheeses melt. Add chicken and spinach and cook, stirring, for 2 minutes or until chicken is warmed through and spinach is wilted. Divide soup among bowls. Scatter over bacon, onion and extra thyme, then season and serve.
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