Hearty chicken and root vegetable soup
1 whole, trimmed, thinly sliced
120 g, peeled, cut into 1cm pieces
1 medium, peeled, cut into 1cm pieces
2 clove(s), crushed
3 cup(s), (750ml)
canned diced tomatoes
2 tsp, (optional)
skinless chicken thigh
375 g, fat-trimmed, thinly sliced, (buy 400g)
1 medium, (desiree)
fresh flat-leaf parsley
1 tbs, chopped
- Heat oil in a large saucepan over medium heat. Add leek, parsnip and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
- Add stock, tomatoes and tarragon (if using) and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add chicken and potato and simmer, covered, for 12–15 minutes or until potato is tender and chicken is cooked through.
- Stir in parsley and serve.