Chunky Potato and Chicken Soup
10 Minutes prep, 15 Minutes cook
Serves 4
Ingredients
2 tsps rapeseed oil
4 chicken thighs
20g butter
2 leeks, thinly sliced
1 garlic clove, crushed
1tsp plain flour
750ml chicken stock
3 Fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into 2cm dice
1tsp fresh thyme
1tbsp parsley
Method
In a frying pan, cook the chicken thighs in the rapeseed oil until golden.
In a large saucepan cook the leeks and garlic over a low heat in the butter until soft, this should take about seven minutes.
Add the plain flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Pop the chicken in and cook for about 10 minutes, remove the chicken and shred with a fork.
Keep the soup simmering away whilst you work on the chicken. Add the chicken back to the pan with the fresh thyme and season with salt and pepper. Serve the chicken soup with fresh parsley and fresh bread.
More recipes to try
25 minutes
Serves 8
10 minutes
Serves 6-12
Great British Food Awards
Award winning foods
No-bake Fifteens that steal the show at bake sales
Short on time but still want a show-stopping sweet treat? This easy Fifteens recipe is a no-bake Northern Irish favourite, packed with coconut, cherries and marshmallows…