Easy chicken and leek soup
- Serves 4
- Prep time: 5 mins | Cooking time: 20 mins
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
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.