|Energy (Kcal) 339|
|Energy (KJ) 1419|
|Saturated Fat 5.1g||25%|
|Total Sugars 2.9g||3%|
Here’s a fantastic chicken soup recipe to thaw the chill of winter or bring a little sunshine to a rainy afternoon. This chunky chicken and potato soup recipe allows the soft textures of the humble spud to meld with the fantastic flavours of chicken, parsley, thyme and garlic. It’s called chunky for a reason – it’s filling and warming but incredibly easy to make!
In a frying pan, cook the chicken in the 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 flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Add the chicken and cook for about 10 minutes, remove the chicken and shred with a fork. Continue to simmer the stock, return the chicken to the pan with the fresh thyme and season.
Serve with freshly chopped parsley and crusty bread.
3 fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into 2cm dice,
4 chicken thighs,
2 teaspoons olive oil,
2 leeks, thinly sliced,
1 teaspoon plain flour,
750ml hot chicken stock,
1 teaspoon fresh thyme,
1 garlic clove, peeled and crushed,
1 tablespoon freshly chopped parsley
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
The perfect healthy, quick and easy recipe for the summer months. Try this super simple traybake packed full of flavour, bound to mix up your mid-week, and save you time!
This campaign was originally produced in the framework of a programme co-financed by the European Union