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Serves 4

Chicken, New potato and Pea Soup

A lovely simple and light chicken soup which is creamy and just what you need for a cold evening.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 420g boneless chicken thighs, chopped
  • 800ml stock/bouillon powder
  • 650g new potatoes, chopped into bite-sized chunks
  • 2 bay leaves
  • 280g peas
  • 2 tbsp wholegrain mustard
  • 2 tbsp cream
  • 2 tbsp freshly chopped tarragon or parsley


  • In a large pan, add the oil, onion, and garlic and cook until the onion softens.
  • Add the chicken and cook until it turns white.
  • Add the stock, new potatoes, and bay leaves and simmer with the lid on for 20-25 minutes, until the chicken is cooked through and the potatoes are soft.
  • Add the peas and cook for a few minutes.
  • Stir in the mustard, cream, and tarragon.
  • Season with salt and pepper.
  • Kcal: 415
  • Protein: 31g
  • Fats: 13g
  • Carbs: 38g
  • Fibre: 8.2g
  • Serving: [Fill in serving information]

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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