Chicken Soup Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil
• 1 onion finely chopped
• 275g leeks washed and finely sliced
• 100g potatoes peeled and diced
• 1 garlic clove crushed
• 1 tsp dried thyme
• 500ml chicken stock (good quality)
• 600ml milk
• 200g left-over roast chicken or cooked chicken chopped or shredded ( or use 2 cooked thighs and drumsticks, skin and bones discarded)
• 150g frozen peas