Hearty chicken soup with potatoes and carrots

Method

1. 1

   Step 1

   Peel the potatoes and carrots. Cut the potatoes into roughly 2 cm cubes and the carrots into half-moons. On a separate board, cut the chicken into similar-sized pieces. Wash your hands and utensils after handling raw chicken.

2. 2

   Step 2

   Heat 1 tbsp oil in a saucepan over a medium heat. Add the carrots and stir for 2 minutes. Add the potatoes and pour in 900 ml water.

3. 3

   Step 3

   Bring to a gentle boil, then add the chicken and two pinches of salt. Return to a simmer and cook with the lid partly open for 18 to 22 minutes. Skim off any foam with a spoon.

4. 4

   Step 4

   Check that the vegetables are tender and the chicken is thoroughly cooked. A clean food thermometer in the centre of the largest piece should read at least 75 °C for 30 seconds. Cook for longer if needed.

5. 5

   Step 5

   Stir in the chopped parsley, divide between two large bowls and serve immediately.