Easy chicken and leek soup
A great way to use up that leftover roast chicken and make a meal for the whānau in under 25 minutes. This easy chicken and leek soup is satisfyingly hearty and full of goodness with onion, carrots, leek and thyme.
Ingredients
Method
Ingredients
- 30g butter
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 leek, sliced
- 2 carrots, thinly sliced
- 2 sprigs thyme
- 1.5L chicken stock
- 2 cups cooked chicken breast, shredded
Method
- Melt the butter in a large pot over medium-high heat.
- Add the garlic, onion, leek, carrots and thyme. Cook for 8-10 minutes or until tender.
- Pour in the chicken stock and bring to a simmer.
- Once simmering, stir through the shredded chicken. Cook for a further 2-3 minutes, or until the chicken has heated through. Season with salt and pepper to taste.
- Ladle into bowls and serve while hot.
Top Tip:
- Finish your soup with lemon zest and some grated parmesan for a deliciously savoury soup.