Creamy Chicken, Leek and Pea Soup

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 chopped onion
  • 250g sliced leeks
  • 100g peeled and diced potato
  • 1 crushed garlic clove
  • 1 tsp thyme
  • 500ml quality chicken stock
  • 600ml milk
  • 200g shredded roast chicken
  • 150g peas
  • Cook the onion in the oil in a large lidded pan for 5 mins to soften, then stir in the leek, potato, thyme and garlic. Reduce the heat, cover the pan and cook for 10 mins more, then pour in the stock and bring gently to the boil.
  • Simmer on a low heat for 15 mins, then remove from the heat and blend the mixture until smooth. Pour in the milk and add the chicken to the soup, bring back to the boil, then stir in the peas and season liberally with salt and pepper. Serve with crusty bread for dipping, and enjoy.
45 mins
4 serving