Chicken, Leek and Sweet Potato Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.4
  • Total Fat: 13.1 g
  • Cholesterol: 115.3 mg
  • Sodium: 310.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.9 g

View full nutritional breakdown of Chicken, Leek and Sweet Potato Soup calories by ingredient
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Introduction

Makes 4 Servings Makes 4 Servings
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1 tbsp unsalted butter
    6 chicken thigh fillets (500g)
    3 leeks, sliced,
    2 sweet potatoes (600g) cut into 3cm chunks
    3 thyme springs
    500ml fresh chicken stock
    ˝ lemon juice
    Handful chopped flat leaf parsley


Directions

Heat the oil and butter in large pan over a medium-high heat. Season the chicken and fry (in batches if necessary) for 3-4 minutes on each side, until golden. Remove from the pan and set aside.
Reduce the heat to medium-low and add the leeks to the pan cover and sweat for 5 minutes. Stir in the sweet potato and cook for another 5 minutes. Add the thyme, nestle the chicken on top and add the stock. Bring to the boil, cover and simmer for 40 minutes, stirring occasionally. The sweet potato should break down to make a thick sauce.
Uncover and cook for another 2o minutes. Turn off the heat, stir in the lemon juice and season. Shred and stir in the chicken, then divide the soup between bowls, topping each with a little parsley.

Serving Size: Makes 4 Servings

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