Name: Chicken soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 275g leeks washed and finely sliced; 100g potatoes peeled and diced; 1 garlic clove crushed; 1 tsp dried thyme; 500ml chicken stock (good quality); 600ml milk; 200g left-over roast chicken or cooked chicken chopped or shredded ( or use 2 cooked thighs and drumsticks, skin and bones discarded); 150g frozen peas

A pot and two bowls of chicken soup next to a board of bread rolls

2 tbsp olive oil
1 onion
finely chopped
275g leeks
washed and finely sliced
100g potatoes
peeled and diced
1 garlic clove
crushed
1 tsp dried thyme
500ml chicken stock
(good quality)
600ml milk
200g left-over roast chicken or cooked chicken
chopped or shredded ( or use 2 cooked thighs and drumsticks, skin and bones discarded)
150g frozen peas

Method

step 1
Heat the oil in a large lidded pan over a medium heat and cook the onion for 4-5 mins, stirring, until softened. Stir in the leeks, potatoes, garlic and thyme. Lower the heat, then cover the pan and cook for 10 mins. Pour in the stock, stir to combine and bring gently to the boil.
step 2
Lower the heat to a simmer and cook for 15 mins or until the potatoes are tender. Remove from the heat and blend with a stick blender until smooth. Pour in the milk, then add the chicken and bring gently back to the boil. Stir in the peas and cook for 3-4 mins. Season with a healthy grinding of salt and black pepper, to serve.