Potato, Chicken & Vegetable Soup Recipe

Prep in:
10 mins
Cook in:
15 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 339
Energy (KJ) 1419
Fat 13.3g 19%
Saturated Fat 5.1g 25%
Total Sugars 2.9g 3%
Salt 0.8g 13%

Our chunky chicken potato soup recipe is ideal for those cold rainy days. This recipe is a classic Irish recipe full of delectable potato and tender chicken chunks all beautifully simmered in a chicken stock infused with leeks, thyme and garlic. This soup recipe only takes a total of 15 minutes allowing you to get to comfort in no time at all. Find out how to cook up the ultimate comfort food below!

In a frying pan, cook the chicken thighs in the olive oil until golden.

In a medium/large saucepan cook the leeks and garlic over a low heat in the butter until soft, about 7 minutes.

Add the plain flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Pop the chicken in and cook for about 10 minutes, remove the chicken and shred with a fork. Keep the soup simmering away whilst you work on the chicken. Add the chicken back to the pan with the fresh thyme and season with salt and milled pepper.

Serve with fresh parsley and fresh bread.

Ingredients

3 potatoes (such as Rooster ), peeled and cut into 2cm dices

4 chicken thighs

20g butter

1tsp plain flour

2tsp olive oil

2 leeks, thinly sliced

750ml chicken stock

1tsp fresh thyme

1 garlic clove, crushed

1tbsp parsley

3 potatoes (such as Rooster ), peeled and cut into 2cm dices 4 chicken thighs 20g butter 1tsp plain flour 2tsp olive oil 2 leeks, thinly sliced 750ml chicken stock 1tsp fresh thyme 1 garlic clove, crushed 1tbsp parsley

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