Chunky Potato and Chicken Soup
- Prep in:
- 10 mins
- Cook in:
- 15 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 339 | |
| Energy (KJ) 1419 | |
| Fat 13.3g | 19% |
| Saturated Fat 5.1g | 25% |
| Total Sugars 2.9g | 3% |
| Salt 0.8g | 13% |
Method
Here’s a fantastic chicken soup recipe to thaw the chill of winter or bring a little sunshine to a rainy afternoon. This chunky chicken and potato soup recipe allows the soft textures of the humble spud to meld with the fantastic flavours of chicken, parsley, thyme and garlic. It’s called chunky for a reason – it’s filling and warming but incredibly easy to make!
In a frying pan, cook the chicken in the oil until golden.
In a medium/large saucepan cook the leeks and garlic over a low heat in the butter until soft, about 7 minutes.
Add the flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Add the chicken and cook for about 10 minutes, remove the chicken and shred with a fork. Continue to simmer the stock, return the chicken to the pan with the fresh thyme and season.
Serve with freshly chopped parsley and crusty bread.
Ingredients
3 fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into 2cm dice,
4 chicken thighs,
2 teaspoons olive oil,
2 leeks, thinly sliced,
20g butter,
1 teaspoon plain flour,
750ml hot chicken stock,
1 teaspoon fresh thyme,
1 garlic clove, peeled and crushed,
1 tablespoon freshly chopped parsley
