Creamy Chicken Soup

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 chopped onion
  • 300g leeks, sliced
  • 1 crushed garlic clove
  • 100g diced potato
  • 1 tsp dried thyme
  • 500ml chicken stock
  • 600ml milk
  • 200g roast chicken, chopped
  • 150g peas
  • Heat the oil in a lidded pan and cook the onion for 5 mins. Stir in the leeks, potatoes, garlic and thyme, then turn down the heat, cover with the lid and cook for 10 mins. Pour in the stock, stir well and bring to a simmer.
  • Cook the soup for 15 mins until the potatoes are tender. Remove from the heat and blend with a stick blender until smooth. Pour in the milk, stir in the chicken pieces and bring back to a simmer. Stir in the peas, cook for 4 mins, then season liberally and serve with crusty bread.
45 mins
4 serving