Chicken and vegetable soup
Prep:
15 mins
Cook:
30 mins
1 small chicken fillet
1 tbsp oil
25g butter
1 small onion
1 small carrot
1 potato
50g turnip, cubed (optional)
1/2 leek
4 button mushrooms
800ml water
1/2 organic vegetable stock cube
1 dessertspoon flour
1 tsp salt and black pepper
To garnish:
Swirl of cream
Parsley
1 Make stock. Wash peel and grate potato and carrot into a bowl, add the stock. Wash, peel and dice remaining vegetables.
Wash chicken, dry, cut into 1cm dice-no bigger.
Heat butter and oil, sauté chicken until the colour turns white. Add onion, sauté for 3 minutes. Add flour, stir and cook for 1 minute. Add the remaining ingredients and simmer gently for 20 minutes.
Taste and adjust seasoning if necessary. Liquiduse with hand blender and garnish with a swirl of cream and chopped parsley. Serve with fresh crusty bread.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Soups, Starters, Dinner, Budget, Easy, Entertaining, Family Dinners, Quick Meals, One Pot, Classics
Level of Difficulty
Easy
