Jerusalem Artichoke and Chicken Soup

This Jerusalem artichoke and chicken soup recipe will make two very hearty bowlfuls 🙂

What you will need:

  • A handful of pancetta (I like the small cubed variety)
  • 2 medium size potatoes
  • 2 Jerusalem artichokes
  • 3 cloves garlic
  • 200g frozen peas
  • 1 carrot
  • Pinch ground black pepper
  • Pinch ground white pepper
  • 2 leftover roasted chicken thighs
  • Grated Parmesan
  • Olive oil

What to do:

  1. Add the pancetta to a little olive oil on a medium heat and let brown gently
  2. Throw in the garlic cloves whole and keep stirring the mix around until golden
  3. Add the potatoes, artichokes and carrot all roughly chopped
  4. Keep the mix moving for a couple of mins then add water (I don’t measure, just by eye, but I’d guess 750-800ml)
  5. Add the pepper
  6. Simmer gently for 15 mins
  7. Blend the soup (I use a stick blender and like to leave the soup roughly blended so there are still some “bits”)
  8. Add the chicken thighs now, chopped up into bitesize pieces
  9. Warm the soup through
  10. Serve!
  11. Garnish with whatever you fancy – in my case a drizzle of good olive oil and some grated Parmesan

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