chicken soup

Description

3 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 carrots, halved, thinly sliced
1L ctn Campbell's Real Stock Salt Reduced Chicken
1 1/2 cups shredded Coles RSPCA Approved Hot Roast Chicken
1/4 cup chopped flat-leaf parsley

Step 1
Heat a large greased saucepan over medium heat. Cook the garlic and ginger, stirring, for 1 min or until fragrant. Add the carrot and cook for 3 mins or until softened.
Step 2
Add stock, chicken and 2 cups water. Bring to the boil over high heat. Reduce heat, cover and simmer for 15 mins or until carrot is tender.
Step 3
Season. Ladle among bowls. Top with parsley.