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.
Ingredients
- 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
Directions
- 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]
