Epic Soup & Sandwich
Serves 1
Directions
- 1Add the chopped onion and leeks to a large pot and sweat them down until softened. Season with salt and pepper.
- 2Add the carrots and 1 tbsp of paprika, then stir everything together.
- 3Pour in 1 litre of chicken bone broth and 600 ml of water. Season again with salt to taste.
- 4Add the 500 g of baby potatoes and bring everything to a simmer.
- 5Let the soup simmer until the potatoes and vegetables are tender.
- 6Taste the soup and adjust the seasoning as needed.
- 7Turn off the heat and stir through the 20 g of chopped fresh dill.
- 8Add the soup to a bowl, then add your cooked chicken, a spoonful of sour cream and a squeeze of lemon juice.
- 9Mix everything together until creamy, then enjoy!
Ingredients
- 1 large white onion, chopped
- 3–4 large leek, chopped
- salt (optional)
- pepper (optional)
- 2 large carrot
- 1 tbsp paprika
- 1 litre chicken bone broth
- 600 ml water
- 500 g baby potato
- 20 g fresh dill, chopped
- cooked chicken
- sour cream
- lemon juice
Equipment
large pot
