Chicken and Potato Vegetable Soup
This delicious chunky chicken and potato soup is a true winter warmer. Hearty and filling, it is simple to make and brimming with nutritious ingredients.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
- 3 chicken thighs skinless
- 450 g potatoes peeled, cubed, (peeled weight)
- 1 bay leaf
- 1 medium onion finely chopped
- 1 small leek or 1/2 large, finely chopped
- 2 tbsp olive oil
- 1 medium carrot peeled, diced
- 60 g celeriac peeled, diced
- 70 g frozen peas
- 1 l hot vegetable stock
- 1 tbsp corn flour plus 2 tbsp of hot water
- Salt and pepper to taste
In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.
Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil. Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
Remove from the heat, carefully take the chicken out of the pot and place on a chopping board. Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas.
In a small bowl combine the corn flour with 2 tablespoons of hot water and stir until smooth. Heat up the soup again, add the flour mixture, stir and bring to the boil again. Simmer for 1 minute. Remove from the heat, season to taste and serve.
- Chicken: I used chicken thighs but you can use chicken legs/quarters (2 small or 1.5 large ones) if you like. Chicken breast is not suitable for prolonged cooking and I do not recommend it for this recipe.
- Potatoes: Use all-rounders such as Maris Piper or Yukon Gold.
- Vegetables: I used carrot, celeriac and leek but you can add other vegetables into the soup. Good choices would be parsnip, sweet potato and turnip.
- Herbs: My favourite herb in any chicken soup is parsley. I used it as garnish in this recipe but you could add a few sprigs into the pot. Add a little thyme (1 spring) if you like, too.
- Cooking time: This will depend on how finely you chopped your vegetables. Try not to overcook the soup as the vegetables may become too soft.
- Storing: Keep refrigerated for up to 4 days.
- Freeze individual portions for up to 3 months.
Serving: 1serving | Calories: 256kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 739mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2434IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 3mg