Chicken soup
Easy chicken soup made with onions, potatoes, and a creamy low-fat milk base, simmered with chicken stock for a comforting meal ready under 30 minutes.
Equipment
- Saucepan
- Spoon
- Chopping board
- Chopping knife
- Measuring cup
- Stove
Ingredients
- 1 tsp vegetable oil
- 1 onion
- 275 ml milk low-fat
- 1 chicken stock cube
- pinch of salt if desired
- pepper
- 2 potatoes medium-sized
Instructions
- Finely chop the onion.
- Chop the potatoes into cubes.
- Heat the oil in a saucepan and dissolve chicken stock cube in 575 ml of boiling water.
- Add the finely chopped onion and fry for 1 minute
- Gradually stir in the milk, stock, salt (if using) and pepper
- To thicken, add the potatoes
- Bring to the boil and simmer for 15 minutes. Keep stirring until thickened.
Notes
Why not add roast chicken leftovers or ready-cooked chicken?
Nutrition per Serving
Calories: 270kcalCarbohydrates: 50gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 546mgPotassium: 1201mgFiber: 6gSugar: 11gVitamin A: 274IUVitamin C: 46mgCalcium: 215mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!
Easy to cook but nothing fancy.