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Chicken Soup

Chicken, Leek and Split Pea Soup

Ingredients

  • 100g split peas, soaked overnight in cold water
  • 4 chicken legs
  • 1 tablespoon oil
  • 1 litre chicken stock
  • 2 onions, peeled and chopped
  • 2 sticks celery, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 small leek, split, washed and chopped
  • good handful of chopped parsley

Method

Heat the oil in a large casserole pot and seal off the chicken legs.

Add the onions, stock and celery and bring to the boil.

Drain off the peas and add to the pot. Cover with a lid and either gently simmer on the stove top or transfer to a 180oc oven.

Cook until the peas are tender and the chicken is fall off the bone tender. Remove chicken and remove most of the peas with a slotted spoon. Add the potatoes and cook until soft.

Rip the meat from the chicken bone and shred.

Blend the soup when the potatoes are soft. Add the leeks to the pot and simmer for 10 minutes. Add the peas, chicken meat and parsley and simmer for 5 minutes.

Serve with hot bread.

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