Chunky Potato and Chicken Soup

10 Minutes prep, 15 Minutes cook

Serves 4

Ingredients

2 tsps rapeseed oil

4 chicken thighs

20g butter

2 leeks, thinly sliced

1 garlic clove, crushed

1tsp plain flour

750ml chicken stock

3 Fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into 2cm dice

1tsp fresh thyme

1tbsp parsley

Method

In a frying pan, cook the chicken thighs in the rapeseed oil until golden.

In a large saucepan cook the leeks and garlic over a low heat in the butter until soft, this should take about seven minutes.

Add the plain flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Pop the chicken in and cook for about 10 minutes, remove the chicken and shred with a fork.

Keep the soup simmering away whilst you work on the chicken. Add the chicken back to the pan with the fresh thyme and season with salt and pepper. Serve the chicken soup with fresh parsley and fresh bread.