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Creamy chicken and potato soup
A soft, filling soup that is gentle to eat and easy to make. It freezes well, so make a batch on a good day and keep some for harder ones.
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Serves: 4Time: 35 min Freezes well
Soft & moistProtein-containingFreezer-friendly
Ingredients
4 servings
- 1 tbsp olive oil
- 1 onion (chopped)
- 400 g potatoes (peeled and diced)
- 2 chicken breasts (diced)
- 800 ml chicken stock (from 2 stock cubes)
- 100 ml single cream (or milk)
- salt and black pepper (to taste)
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Method
- 1Warm the oil in a large pan and cook the onion gently for about 5 minutes until soft.
- 2Add the potatoes and chicken, stirring for a couple of minutes.
- 3Pour in the stock, bring to a simmer and cook for 20 minutes until the potatoes are tender and the chicken is cooked through.
- 4Lightly mash some of the potatoes against the side of the pan to thicken the soup.
- 5Stir in the cream, warm through gently, then season to taste and serve.
Freezing: cool fully, then freeze in portions for up to 3 months. Defrost and reheat until piping hot.
For an even smoother soup, blend before adding the cream.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.