Chicken soup

Chicken soup

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.