Chicken and leek soup

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Allergen – None.

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g Main meal

Ingredients

Method

Heat oil in pot, sweat off onion and garlic.
Add chicken thigh pieces and seal off.
Add leek and sweat down for a further 5 minutes.
Add celery and cook for another 5 minutes, add chicken stock, thyme and white pepper, bring to the boil, reduce to a simmer and cook for a further 35-45 minutes.
Use cornflour to thicken soup to desired consistency.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.