So apparently it’s ‘summer’ in London right now, I use quotation marks around the word Summer because I am currently wrapped up in a blanket and have been wearing a jacket and thick tights for the past week. This unseasonably cold weather, or I suppose I should say seasonally cold weather since it is England we’re talking about here, put me in the mood for the good ol’ trusty eat it in bed while in your pyjamas classic, the chicken soup.
This recipe is a continuation of my collaboration with Bearfaced Groceries who I have had the amazing opportunity to work with to create some healthy and nutritious recipes to share with you all.
All of the produce and vegetables used to create this recipe are from Bearfaced Groceries and I highly recommend giving them a go to see for yourself just how great they are! Order via this link to receive £10 off your first order!
Ingredients – Serves 4 People
2 large chicken breasts, cut into chunks
1 brown onion, finely chopped
2 leeks, finely chopped
baby potatoes, cut into chunks
3 carrots, chunk into chunks
3 stems of parsley, finely chopped
2 tablespoons oil
1 litre water
salt and pepper to taste
On medium heat, warm the oil in a large pot. Finely chop the onions and add to the oil, fry until translucent. Next, add the leeks, parsley, baby potatoes, carrots along with the water.
Lastly, add the chicken breasts and turn the heat way down low and leave to simmer. You can have the soup after about 30 mins but the longer you leave it, the nicer it is so, if you have all the time in the world I would recommend leaving it to simmer for 1 hour.
Season with salt and pepper to taste and enjoy!