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    Fragrant chicken, potato and leek soup

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    Fragrant chicken, potato and leek soup

    A new take on a hearty autumnal soup.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 3 leeks, halved lengthways, cut into 2cm pieces
    • 3 garlic cloves, crushed
    • 600g potatoes, peeled, cut into 2cm chunks
    • 1 pack essential Waitrose British chicken breast escalopes, about 400g
    • 1 litre Cooks’ Ingredients chicken stock
    • 2 star anise
    • 6 sage leaves, roughly chopped
    • 2cm piece fresh root ginger, grated


    1. Heat the oil on a medium heat in a large pan and cook the leeks for 8 minutes, or until soft. Turn the heat up a little, add the garlic and potatoes, and cook for 2 minutes.
    2. Cut the chicken into 2cm strips and add to the pan with the stock and star anise. Bring to the boil and cook for 15 minutes, until the potatoes are soft and chicken cooked through. Stir in the sage and ginger, then season.

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    Drinks recommendation

    The aromatic peachy tones and creamy richness of this southern French gem will be perfect with this hearty soup. La Châsse Chardonnay / Viognier 2009 Vin de Pays d'Oc, South of France


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