Chicken and Potato Soup
From 5 Ways With … Take one ingredient and create five fantastic family meals by Christelle Le Rue, published by HarperCollins
This dish is a great winter warmer and, above all, requires very little hands-on time. Just put the ingredients together in a deep saucepan and wait until it’s all cooked and ready to enjoy. Combining starch and proteins, this soup is both filling and healthy.
- 2 cloves garlic
- 2 onions
- 5 potatoes
- 1 leek
- 400g boneless and skinless chicken breasts
- 3 tablespoons chicken stock powder
- 750ml water, tepid
- salt and pepper
- 2 tablespoons fresh cream (optional)
- 1 tablespoon freshly chopped parsley
Peel the garlic, onions and potatoes. Chop the garlic and finely slice the onions. Cut the potatoes into bite-size chunks. Clean the leek and finely slice the white and pale green parts.
Cut the chicken breasts into small pieces and place in a deep saucepan or wok. Add the prepared vegetables and the chicken stock powder, and add the tepid water.
Season with salt and pepper. Cover and simmer for 30 to 40 minutes, stirring occasionally.
Before serving, mix in the fresh cream if used, and sprinkle with freshly chopped parsley. Serve hot.
John Hawkesby’s Wine Recommendation
Te Awa 2007
Church Road Tom 2006