Chicken, Leek & Potato Soup
By the wlr team
Make your own chicken soup with this basic recipe. It’s easy to make, low fat and a great use for leftover chicken. Serve with some of your favourite bread.
- Recipe makes: 6 servings
- Prep time:
- Cook time: 1 hr 30 mins
- Calories: 165
- 100g whole roast chicken
- 56g onion
- 700g potatoes
- 2 tsp mixed herbs
- 4oz leeks
- ½ tsp salt
- ¼ tsp black pepper
- 2 pints chicken stock
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- Strip any meat from the chicken carcass. Peel and chop the onion. Par boil 2 large potatoes.
- Boil the chicken carcass in approx 2 pints of water until flavoured and strain, reserving the liquid.
- Dry fry the onion till soft, not brown. Add the mixed herbs and chopped leeks, whites only.
- Add the potatoes to leeks with salt and pepper. Combine all ingredients, including stripped chicken.
- If soup gets too thick add chicken stock made up, if too runny add thick runny cornflour mixture.
Left over chicken after Sunday dinner is great for this recipe.
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