Loaded Chicken Potato Soup
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 6 strips | Bacon | |
| 150 g | Chicken breast | |
| 1 | Onions | |
| 3 stalks | Celery | |
| 1 | Leeks | |
| 4 | Potatoes | |
| 4 | Scallions | |
| 250 ml | Milk | (skim) |
| 125 ml | Cream | (double) |
| 50 g | Cheddar cheese | (grated) |
| 3 cloves | Garlic | |
| 1 tsp | Smoked paprika | |
| 1 tsp | Olive oil | |
| 1000 ml | Chicken stock | |
| 1 tbsp | Cornstarch |
- Add the chicken to a pot and cover with water, then heat over medium-high heat until it begins to bubble. Immediately turn the heat down to low so the liquid is at a gentle simmer rather than a hard boil. Cover the pot with a lid and cook for 10 to 15 minutes. Transfer the cooked chicken to a clean plate or cutting board and let it rest for about 10 minutes, and then shred apart with forks.
- Meanwhile, finely chop and combine the onion, celery, leek, and garlic. Finely slice the scallions and set aside. Peel and chop the potatoes. Make the chicken stock. Heat the oil in a large, deep pan or casserole dish, fry the bacon for 5 minutes, over a medium-high heat until dark and crispy, then remove from the pan and set aside.
- Add the onion, celery, leek and garlic to the pot, season lightly with salt and pepper, sauté for 4 to 5 minutes, stirring regularly, until soft. Pour in the milk, cream and liquid stock, bring the pan to a low simmer, you don't want to let the milk bubble aggressively. Stir through the paprika and add in the potatoes, (optional, add another tsp of chicken bouillon for extra flavour) cover with a lid and let the soup simmer for 20 minutes, until the potatoes are fork tender.
- Once simmered, add a tablespoon of cold water to the cornstarch, stir through the cornstarch slurry and let it simmer for 2 to 3 minutes. If you want the soup extra thick and creamy, blend until smooth with a stick blender.
- Add in the crispy bacon (reserving some for garnishing), spring onions (reserving some for garnishing), shredded chicken and cheese (reserving some for garnishing), stir to combine, taste for seasoning and you are ready to serve.
Fat:
27g
Saturates:
11.9g
Sugars:
9.5g
Protein:
24.6g
Carbs:
34g
Fiber:
3.6g
41.1%
Calories
34.3%
Carbs
28.9%
Protein
67.5%
Fat
14.4%
Fiber