Estimated Nutrition (whole recipe, rough)
Counts 15 of 21 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Water | not in our table | 0 |
| Sweetcorn | not in our table | 0 |
| Coriander | not in our table | 0 |
| Salad | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 onion, finely chopped
- 2 tbsp sunflower oil
- 1 garlic clove, crushed
- 1/2 tbsp dried thyme
- 4 boneless chicken breasts, or 8 boneless chicken thighs
- 1 litre Milk
- 1 litre water
- 450g red-skinned potatoes (such as Desirée), diced
- 450g white potatoes (such as King Edwards or Cara), diced
- 500g small new potatoes, scrubbed and thickly sliced
- 4 sweetcorn ears, husks and silky threads removed, cut into 5cm lengths
- 2 tbsp roughly chopped coriander
- 2 tbsp chopped parsley
- salt and fresh ground black pepper
- For the egg salad:
- 1 egg, hard-boiled and finely chopped
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 2 tbsp double cream or soured cream
- salt and fresh ground black pepper
- For the hot pepper sauce:
- 1 tbsp chopped coriander
- 1 tbsp chopped parsley
- 1 spring onion, chopped
- 1 fresh red or green chilli, deseeded and finely chopped
- 2 tbsp white wine vinegar
- 1 tbsp Olive oil
- Salt
- Sugar
- =
Directions
Fry the onion gently in the oil in a large saucepan until tender, without
browning. Add the garlic and thyme and fry gently for about 1 more minute.
Raise the heat and add the chicken pieces. Fry until lightly browned.
Add the milk, water, all three types of potato, and salt and pepper. Bring to
the boil, and then reduce the heat and simmer, covered, for about 40 minutes.
Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
Stir the soup with a wooden spoon to help the potatoes break down and
thicken the soup.
Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.
Add the herbs and shredded chicken, and cook for a final minute or
While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.
To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.
Put the capers and cream in separate bowls.
Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.