Chicken & Veggie Soup - WellBeing Magazine

Ingredients

• 400g chicken breast
• 1L water
• 1 tsp salt
• 1 tsp garlic-infused olive oil
• 75g carrot, diced
• 220g zucchini, diced
• 60g celery, sliced
• 410g tin creamed corn
• 1 tbsp Kfibre
• 1 tbsp corn starch
• 60mL cold water
• 150mL lactose-free pure cream
• Cracked pepper
• 2 tbsp fresh parsley, roughly chopped
• 12 slices toasted spelt sourdough, to serve