Easy Chicken Soup with Gluten Free Garlic Bread

Makes 4 servings
Prep time: 5 mins
Cooking time: 35 mins

Chicken soup nurtures the soul and is made even better with crunchy garlic bread as an accompaniment. This soup is also a great way to use up last night's leftover roast chicken, or any other veg you have that needs to be used.

Tips & Tricks
Tip: For an extra boost try popping in some diced Pams organic veges at the same time as the stock goes in. Tip: Step up your garlic bread game by sprinkling with fresh chopped parsley before it goes in the oven. Tip: Save leftover soup mix in a sealed container for freshness.


Heat the chicken stock in a large saucepan. Once boiling stir through the soup mix and simmer for 30 minutes, or until the vegetables are tender. Add the chicken for the last 5 minutes of cooking. Season with salt and pepper to taste. While the soup is cooking, mix the butter and spice drops together and spread over the pizza base. Bake for 10-15 minutes at 180°C until golden and the butter is melted. Chop the pizza base into wedges and serve alongside the soup.


  • 2 Tbsp Pams Butter, softened
  • 2 drops Pams Finest Natural Garlic Extract
  • 1 Pams Superfoods Gluten Free Pizza Base
  • 1.5 litres Pams Chicken Stock
  • 8 Tbsp Pams Finest Juliana Vegetable Soup Mix
  • Large handful of shredded cooked chicken