Herbed chicken and potato soup

Herbed chicken and potato soup


Be the first to make this!

The simple, delicious flavours of this soup will make it popular with adults and children alike. Try it for lunch at the weekend, served with plenty of crusty bread and fresh fruit to follow.

Ariana Klepac

Serves: 4 

  • 1 tablespoon extra virgin olive oil
  • 2 rashers shortcut rindless bacon, trimmed of visible fat and finely chopped
  • 1 chicken thigh (on the bone, if possible), about 140 g, skinned
  • 2 onions, finely chopped
  • 500 g potatoes, peeled and diced
  • 3 cups reduced-salt chicken stock
  • leaves from 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • pepper to taste
  • 300 ml low-fat milk
  • chopped parsley, or a mixture of chopped parsley and fresh thyme, to garnish

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Heat the oil in a large saucepan. Add the bacon, chicken and onions, and cook over low heat for 3 minutes. Increase the heat and cook for a further 5 minutes, stirring the ingredients occasionally and turning the chicken once, until the chicken is pale golden-brown in colour.
  2. Add the potatoes and cook for a further 2 minutes, stirring constantly. Pour in the stock, then add the thyme and pepper. Bring to the boil. Reduce the heat, cover the pan, and leave to simmer for 30 minutes.
  3. Using a slotted spoon, transfer the chicken to a plate. Remove and chop the meat and discard the bone, if necessary. Return the chicken meat to the soup. Stir in the milk and reheat the soup gently without boiling.
  4. Ladle the soup into bowls, garnish with chopped parsley or parsley and thyme and serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate