Ingredients
Serves: 6
- 5 medium to large potatoes, peeled and chopped
- 3 carrots, peeled and sliced
- 4 chicken breast fillets
- 1.2L (2pt) chicken stock
- 1 tablespoon tomato puree
- 1 vegetable stock cube
- 2 spring onions, chopped
- 1 1/2 teaspoons mixed dried herbs
- 1/2 teaspoon paprika
- salt and black pepper to taste
Method
Prep:30min ›
Cook:2hr ›
Ready in:2hr30min
- Put chopped potatoes and carrots into a pan of hot water on a medium heat and cook for 15 to 20 minutes.
- While potatoes are cooking, grill chicken for 5 to 7 minutes either side. Place on a plate and leave to cool.
- Drain off potatoes and carrots and place in a slow cooker pot. Using a hand blender, puree the potatoes while slowly adding the chicken stock. Once there are no lumps, add tomato puree and stir using a wooden spoon. Place lid on slow cooker and leave on a low heat setting for 1 hour.
- Dissolve vegetable stock cube in a little boiled water and add to soup along with spring onion and dried herbs. Add paprika, salt and pepper and leave for 10 minutes.
- Chop up chicken fillets into small cubes and add to soup. Turn up to a medium heat, replace lid and leave for a further 20 minutes before serving with crusty bread.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
1
its really tasty and a real winter warmer. - 30 Jun 2010