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This soup is wonderful made into a smoked haddock chowder - simply replace the chicken with 350g piece of skinned smoked haddock and add to the soup with the potatoes, then simply flake gently by stirring the soup with a wooden spoon to break up the fish.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
See more Soup recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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