Chunky Chicken Soup
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Starter
Method
Heat the oil in a large pan over a medium heat.
Add the celery, carrots, herbs and onion. Cook for 8-10 minutes.
Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock.
Reduce the heat, cover and simmer for 30 minutes.
Remove from the heat and ladle the soup into warm serving bowls.
Ingredients
2 tbsp olive oil
4 celery sticks, cut into small pieces
2 carrots cut into small pieces
1 onion, finely diced
3 free-range chicken fillets, diced
2 potatoes, peeled and diced
Half butternut squash, peeled and cut into bite-size chunks
1 litre chicken stock, good quality stock
salt and pepper
Method
Heat the oil in a large pan over a medium heat.
Add the celery, carrots, herbs and onion. Cook for 8-10 minutes.
Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock.
Reduce the heat, cover and simmer for 30 minutes.
Remove from the heat and ladle the soup into warm serving bowls.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.