The weather in Sydney is cooling again and of course I'm looking at building on my Soup recipes for a bit of variety. The excellent news is this particular soup tastes much like a roast chicken dinner in a bowl! I keep making jokes that I'll be eating it through a straw in my old age... thing is, it's actually a nice, chunky, substantial soup.
INGREDIENTS
- 400g (approx) sliced chicken breast (I just buy a stir fry tray to save time)
- a little flour for breading (I use coconut flour for my health)
- 2 tsp minced garlic
- 1 medium-size onion, chopped
- 1 sweet potato, cubed
- 1/2 kg frozen green peas, thawed
- 2 sticks of celery sliced
- 4 cups chicken stock (I tend to use more stock if I have it as I like more watery soup)
- 1 tsp each pf dried thyme and oregano leaves
- salt and pepper
METHOD
- Heat up a little olive oil in pan, enough for browning the chicken pieces.
- Season the chicken with salt and pepper, dredge with flour and brown all sides in hot oil. Set aside.
- Saute garlic and onions in the same pan until tender.
- Replace browned chicken pieces with all the nice juices that leaked out of the meat.
- Add potatoes, peas, stock, celery, and the dried herbs.
- Simmer until the chicken and potatoes are done. Check seasoning and serve.
Adapted from: http://www.nigella.com/recipes/view/chicken-and-pea-soup-598
