Herbed Chicken and Potato Soup

Name: Herbed Chicken and Potato Soup
Yield: 4
Ingredients: 1 tbsp extra virgin olive oil; 2 strips bacon (trimmed of visible fat and finely chopped); 1 chicken thigh (on the bone, skinned); 2 onions (finely chopped); 500 grams potatoes (peeled and diced); 3 cups reduced-salt chicken stock; .5 tsp dried thyme; 1.25 cups low-fat milk; pepper (to taste); chopped parsley/ fresh thyme (to garnish)

Cook Smart for a Healthy Heart, Reader's Digest Canada

The simple, delicious flavours of this herbed chicken and potato soup will make it popular with adults and children alike. Try it for lunch on the weekend, served with plenty of crusty bread and fresh fruit to follow.

Servings	Prep Time	Cook Time
4	20 minutes	50 minutes

Servings	Prep Time
4	20 minutes

Cook Time

50 minutes

Course Dinner, Lunch
Cuisine Appetizers, Meats, Poultry, Soup, Vegetables

Ingredients

1 tbsp extra virgin olive oil
2 strips bacon trimmed of visible fat and finely chopped
1 chicken thigh on the bone, skinned
2 onions finely chopped
500 grams potatoes peeled and diced
3 cups reduced-salt chicken stock
.5 tsp dried thyme
1.25 cups low-fat milk
pepper to taste
chopped parsley/ fresh thyme to garnish

Servings:

Units:

Ingredients

1 tbsp extra virgin olive oil
2 strips bacon trimmed of visible fat and finely chopped
1 chicken thigh on the bone, skinned
2 onions finely chopped
500 grams potatoes peeled and diced
3 cups reduced-salt chicken stock
.5 tsp dried thyme
1.25 cups low-fat milk
pepper to taste
chopped parsley/ fresh thyme to garnish

Servings:

Units:

Course Dinner, Lunch
Cuisine Appetizers, Meats, Poultry, Soup, Vegetables

Instructions

Heat the oil in a large saucepan. Add the bacon, chicken and onions, and cook over low heat for 3 minutes. Increase the heat and cook for a further 5 minutes, stirring the ingredients occasionally and turning the chicken once, until the chicken is pale golden-brown in colour.
Add the potatoes and cook for a further 2 minutes, stirring constantly. Pour in the stock, then add the thyme and pepper. Bring to a boil. Reduce the heat, cover the pan, and leave to simmer for 30 minutes.
Using a slotted spoon, transfer the chicken to a plate. Remove and chop the meat and discard the bone, if necessary. Return the chicken meat to the soup. Stir in the milk and reheat the soup gently without boiling.
Ladle the soup into bowls, garnish with chopped parsley or parsley and thyme and serve.

Variations

For a smooth result, you can purée the soup in a blender or food processor in step 3 after the chicken has been replaced. For a winter vegetable soup use 800 g mixed diced leeks (use both the white and pale green parts), carrot and turnip instead of the onions and potatoes. Finely chop the green tops from the leeks, and add them to the soup with the milk at the end of cooking, for extra colour.

Recipe Notes

Per Serving
250 calories
18 g protein
9 g total fat
2 g saturated fat
37 mg cholesterol
24 g total carbohydrate
10 g sugars
3 g fibre
837 mg sodium

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