Simple Chicken soup

Simple Chicken Soup

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Ingredients for 2 portions:

500g Chicken Breast

1 large Carrot, peeled and sliced

200g Potatoes

2 sticks leeks light green parts only, cleaned and sliced

1 Large Onion, diced

2 cloves garlic (optional, minced)

1l water

1 bay leaves

Salt and pepper to taste

1 tbsp olive oil or butter

Optional: fresh parsley and spring onion for garnish

Take the chicken breast and cut in dices.

Wash and slice carrots, leeks (soak leeks in water to remove dirt), and dice the onion.

Dice the garlic if using.

Place the chicken in the pot. Add 8 cups of water or chicken broth.

Toss in bay leave, and a pinch of salt. Bring to a boil, then reduce to a simmer. Skim any foam that rises to the surface.

Cover and simmer for 45-60 minutes until the chicken is cooked through and tender.

Add carrots and potatoes halfway through cooking (after about 30 minutes) to avoid overcooking them.

Use a fork or knife to pierce them. If the utensil slides in easily, the potatoes are tender and cooked through.

Taste the soup and add salt and pepper as needed. Remove bay leaves.

Ladle soup into bowls. Garnish with chopped parsley and spring onion if desired.