Chicken Soup {Comfort Food in 30 Minutes}
This classic Chicken Soup recipe has all the good stuff, is totally delicious and perfectly comforting for when the day calls for it. It’s easy to make and the whole family will love it!
Servings: 4
Ingredients
- 1 tbsp Olive oil
- 1 Leek Thinly sliced
- 400 g Potatoes Cut into 1cm cubes | See notes
- 2 Carrots Peeled and sliced
- 2 Celery sticks Sliced
- 1/4 tsp Turmeric
- 1/2 tsp Dried thyme
- 1 tbsp Plain flour
- 750 ml Hot chicken stock See notes
- 200 g Leftover cooked chicken Shredded
- 250 ml Whole milk
- 100 g Frozen peas
- Sea salt and freshly ground black pepper Season to taste
Instructions
- Heat the oil in a sauce pan over a medium high heat and fry the leek for a few minutes until soft.
- Add the potatoes, carrots, celery, turmeric, dried thyme and flour and give everything a good stir.
- Pour in the stock, pop a lid on the pan and simmer for 15 minutes until the veg is just tender.
- Add the chicken to the pan and cook for a few minutes more then pour in the milk and stir in the peas. Make sure it’s hot before serving but try not to boil once you’ve added the milk as this can lead to it splitting.
- Season to taste and serve with some crusty bread.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Potatoes: Something like Maris Pipers work well. Anything you’d usually use for their texture, for mashing or roasties are ideal.
Chicken stock: Homemade or made with 2 cubes is fine.
For smooth soup: Simply use a handheld blender to whizz it up before serving.
If your milk splits: Don’t panic, it will still taste delicious.
To cook chicken for this recipe: Bring the stock to a boil in a separate pan, then reduce it to a low simmer and add 2 chicken breasts. Poach for 15 minutes until it’s cooked through. Then shred the chicken and use the poaching stock as your stock for your soup. Just make sure to top it up to 750ml with boiling water if needed.
To store: Refrigerate in an airtight container for up to 3 days (you may need a splash of water when reheating if it becomes thick when cool. Make sure it’s warm all the way through before serving.) You can also freeze the soup in a well sealed container for up to 3 months.
Nutrition
Calories: 353kcal | Carbohydrates: 39g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 369mg | Potassium: 1042mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5804IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 3mg