Chicken and Potato Soup
By Ben · Serves 6 · 6h 20m
Public
Cooking timeline
Steps in order
| Time | Action | Ingredients | Notes |
|---|---|---|---|
| 0m – 5m | Slice | Leek (3), Celery (3), Onion (2) | |
| 5m – 10m | Mix | Sliced Leek, Celery, Onions, Chicken Stock pot (2 pots), Knorr's Aromat (Sprinkle), Pepper (Sprinkle) | |
| 10m – 4h 10m | Bake | Chicken Breast (500g), Previous contents | Cook at 70c. Ensure chicken is covered with the mix |
| 4h – 4h 15m | Boil | Potato, Peeled and cut into large chunks (1KG) | |
| 4h 10m – 4h 20m | Shred | Chicken | Remove chicken breast from mix and shred |
| 4h 15m – 4h 17m | Drain | Potato | |
| 4h 20m – 6h 20m | Simmer | Shredded chicken, "The mix", Potato, Water, Chicken Stock Pots (2), Garlic (to taste), Chives (to taste), Thyme (to taste), Bay leaf (to taste, remove before serving) | Simmer the mix stirring often, add more water as required |
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