Spicy Chicken Vegetable Soup

Recipe by Sackville
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g new potatoes, peeled and diced
  • 1
    small onion, thinly sliced
  • 2
    leeks, trimmed and sliced
  • 1
    hot chili pepper, sliced and seeded if desired
  • 2
    garlic cloves, minced
  • 2
    tablespoons vegetable oil
  • 1
    tablespoon finely chopped ginger
  • 250
    g boned and skinless chicken, diced
  • 2
    roasted peppers, diced (I use the jarred variety)
  • 750
    ml chicken stock
  • 2
    tablespoons coarsely chopped coriander
  • salt and pepper
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DIRECTIONS

  • Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
  • Increase the heat slightly and add the leeks and potatoes.
  • Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
  • Stir the chicken and cook until it browns in patches.
  • Now add the peppers and the stock.
  • Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
  • Taste and adjust the seasoning before serving.
  • Sprinkle over some coriander.
  • You may also like to add a bit of lemon juice.
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