Enjoy this warming chicken soup that makes the most of left-over roast chicken. It’s a simple recipe, so the quality of the stock used will make all the difference
- Serves: 4 persons
- 2tbsp olive oil
- 1onion, finely chopped
- 275g leeks, washed and finely sliced
- 100g potatoes, peeled and diced
- 1garlic clove, crushed
- 1tsp 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
Step 1Heat 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 2Lower 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.