Chicken Soup Recipe | olivemagazine

Name: Chicken Soup Recipe | olivemagazine
Total time: 60 min
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

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Enjoy this warming, easy chicken soup, which makes the most of leftover roast chicken. It's a simple soup recipe, so it relies on the quality of the stock

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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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