I used to like chicken soup cooked with onion, potatoes & carrots, just how my mum made it growing up. But when I was on “confinement”, she cooked a variation that was so good that it whipped her other chicken soup’s ass.
Leek, potatoes & chicken – items that you will always find in my freezer. Leek is just lovely, especially when it has been sweating in the pan for a while, and it is all sweet and luscious.
Potatoes – who doesn’t love them?
Chicken – Another essential in my freezer. I like having frozen chicken thighs on hand, as I can use them for soups, stews or stir-fries.
Here’s the recipe for my Leek, Potato & Chicken soup, that whips up in no time at all.
Leek, Potato & Chicken Soup
Ingredients
- 1 onion, diced
- 2 potatoes, cubed into bite sized pieces
- 3 large chicken thighs, cut into bite sized pieces
- 1 large leek, sliced
- 2 tbsp oil
- 1.5 litres boiling water
- Salt & pepper to taste
- Dash of fish sauce
Method
- Heat oil in large pot. Add onion and saute for 2 mins. Add in leek. Saute until soft but not browned
- Throw in chicken thigh pieces and let it brown a little in the pot. Add in potatoes & boiling water.
- Season with salt & pepper and fish sauce (Yes, you heard me right. Fish sauce gives the soup just a little bit more ooomph!)
- Serve hot!
Kitchenery 