- • 2ltrs Bisto chicken bouillon (made up per instructions)
- • 400g Leeks, sliced (1cm)
- • 2 Teaspoons brown sugar
- • 2 Bay leaves
- • 3 Sprigs of thyme
- • 400g Lardons of bacon (boiled and pan fried)
- • 1kg Chicken thigh meat, cooked and flaked
- • Pepper to taste
- To serve:
- • Chopped parsley for garnish
Chicken, leek and bacon soup
Chicken, leek and bacon soup
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, leek and bacon soup recipe a try? Number of portions: 10 Prep time: 20 minutes Cooking time: 30 minutes Cost per portion: XX This clear broth is a base recipe from which a number of soup recipes can be adapted (see Hints & Tips). This is the perfect warming broth to promote during seasonal occasions.
Ingredients
Method
1. In a large pan, bring the Bisto Chicken Bouillon to a simmer and add the leeks, bay, thyme and sugar.
2. Allow to cook for approximately 20 minutes or until the leeks are tender.
3. Add the bacon and chicken pieces.
4. Bring to a simmer, adjust the seasoning and serve garnished with chopped parsley.
Hints & Tips:
• For a thick potato, leek and chicken soup, add 375g of potatoes at stage 1. Once cooked, remove the bay and thyme and mix in a blender. Once smooth, add the chicken and bacon, reheat, check the seasoning and serve
• For a cream of potato, leek and chicken soup, simply finish the recipe with 150g double cream
• This is a great soup for using left over cuts of cooked chicken
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