Ingredients

The following ingredients have 4 Servings
  • 3 chicken thighs (skinless)
  • 1 pound potatoes (peeled, cubed, (peeled weight))
  • 1 bay leaf
  • 1 medium onion (finely chopped)
  • 1 small leek (or 1/2 large, finely chopped)
  • 2 tablespoons olive oil
  • 1 medium carrot (peeled, diced)
  • 2.12 ounces celery root/celeriac (small piece, peeled, diced)
  • ½ cup frozen peas
  • 4¼ cups chicken/vegetable stock (hot)
  • 1 tablespoon corn flour (plus 2 tbsp of hot water)
  • Salt and pepper to taste

Instruction

  • In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
  • Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.
  • Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil.  Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
  • Remove from the heat, carefully take the chicken out of the pot and place on a chopping board.  Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas. 
  • In a small bowl combine the corn flour with 2 tablespoons of hot water and stir until smooth.  Heat up the soup again, add the flour mixture, stir and bring to the boil again. Simmer for 1 minute. Remove from the heat, season to taste and serve.