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Chicken & watercress soup with vegetable crisps recipe

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Ingredients

Adjust Servings:
3½ tablespoons Unsalted Butter
2 skinless Chicken breasts, quartered
1 Onion , thinly sliced
1 Garlic clove, finely chopped
½ Leeks , trimmed and thinly sliced
1 large baking Potatoes , peeled and cubed
4⅓ cups Vegetable Broth
2 cups Watercress
2 cups Spinach leaves, roughly chopped
2 tablespoons Heavy Cream
1 teaspoon chopped Thyme leaves
1 recipe quantity Sweet Potato Crisps
Crusty Bread or toast, , to serve

Chicken & watercress soup with vegetable crisps recipe

  • 45 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Melt the butter in a large pot over low heat. Turn the heat up to medium, add the chicken, onion, garlic and leek, and fry 2 to 3 minutes until soft.

2
Done

Add the potato, broth and half the watercress, bring to a boil over medium heat, then turn the heat down to low and simmer about 20 minutes until the potatoes are tender and the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.

3
Done

Remove the chicken from the soup and shred, using two forks. Blend the soup until smooth, using a blender or food processor, then add the remaining watercress and the spinach and blend again.

4
Done

Return the soup and shredded chicken to the rinsed-out pan. Heat to a simmer, then cook 2 to 3 minutes until heated through. Drizzle with the cream, sprinkle with the thyme leaves and top with the sweet potato crisps. Serve with chunks of warm toast.

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