24/06/2025
🥣 Creamy Chicken, Bacon & Vegetable Soup
Lactose-Free | Hearty | Freezer-Friendly | Comfort in a Bowl
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4–6
Ingredients
1 litre homemade chicken & vegetable broth
6 short cut bacon rashers, diced
1 large potato, peeled and chopped
1 large carrot, peeled and chopped
2 leeks (white part only), diced
4 garlic cloves, minced
1 button mushroom, finely diced
1 tsp oregano
1 tsp thyme
½ tsp blue Vegeta (or to taste)
Approx ½ cup lactose-free milk
300g chicken breast, diced, salted and pan-fried
Optional: Additional water to adjust consistency
Optional: Cornflour slurry to thicken (1 tbsp cornflour + 2 tbsp cold water)
Salt & cracked black pepper to taste
Method
1. In a large pot, sauté bacon in a splash of oil or broth until fragrant and starting to crisp.
2. Add leeks and garlic. Cook for a few minutes until soft.
3. Stir in chopped carrot, potato, mushroom, oregano, thyme, and blue Vegeta. Mix well.
4. Pour in the broth and bring to a boil. Reduce heat and simmer gently for around 40–45 minutes until vegetables are soft.
5. Add lactose-free milk and blitz the soup using a stick blender (or transfer to a blender) until smooth and creamy.
6. Stir in pre-cooked seasoned chicken and simmer for another 10–15 minutes to blend flavours.
7. Adjust thickness with a cornflour slurry if needed, and season to taste with salt and pepper.
To Serve
Ladle into bowls.
Top with grated lactose-free cheese if desired.
Serve with crusty bread on the side.
Tips
Perfect for meal prep: cool and portion into containers for fridge or freezer.
Try swapping leek for onion if needed.
Add spinach or corn at the end if you want variety.
