Chicken Soup {Comfort Food in 30 Minutes}

4 standard portions

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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 (all-purpose 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)

Method

1. Heat the oil in a sauce pan over a medium high heat and fry the leek for a few minutes until soft.
2. Add the potatoes, carrots, celery, turmeric, dried thyme and flour and give everything a good stir.
3. Pour in the stock, pop a lid on the pan and simmer for 15 minutes until the veg is just tender.
4. 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.
5. Season to taste and serve with some crusty bread.