Comforting chicken soup recipe

16 ratings Rate
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 198 calories / serving
  • Freezable
  • Healthy
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Heat olive oil in a saucepan, add onion, garlic, chicken and leeks, and sauté gently for 8 minutes without browning.

Add the potatoes, stock, thyme and bay leaves, and simmer for 20 minutes. Cook until chicken is cooked through with no pink showing.

Add sweetcorn kernels and cook for a further 10 minutes. Remove thyme and bay leaves before serving. Season to taste with freshly ground black pepper.

From Fran Warde's cookbook Real Food For Families 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, peeled and crushed
  • 2 chicken breasts, diced
  • 2 leeks, chopped
  • 200g (7oz) potatoes, unpeeled and chopped
  • 1.2litres (2pt) chicken stock
  • 3 sprigs of thyme
  • 2 bay leaves
  • kernels from 1 cob of sweetcorn
  • freshly ground black pepper
  • Energy 835kj 198kcal 10%
  • Fat 5g 8%
  • Saturates 1g 6%
  • Sugars 3g 4%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 17.1g Protein 18.6g Fibre 3.3g


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