Full Time Meals: Chicken Soup Stew
Preparation time: 10 minutes
Cooking time: 75 minutes
Ingredients
1 onion
1 carrot
2 potatoes
2 cloves of garlic
1 tbsp vegetable oil
1 packet of chicken thighs, skinless, bone in (approx.
6-8 thighs
1 tin of chicken soup
2 mugs of water
1 mug of frozen peas
(Serves 4)
Method
- Pop the oven on at 180C.
- Start by peeling the onion, carrot and potatoes and then chop them into bite-size chunks. Peel and roughly chop the garlic.
- Heat the vegetable oil in a large deep ovenproof pan. Once hot, add the chicken thighs and cook for 4-5 minutes on each side until golden brown. Pop these on a plate and set aside.
- Into the same pan, add the onion and cook for 1-2 minutes until it starts to turn golden. Add the garlic and give it a stir, then pop the carrot and potatoes in too. Cook for a few minutes until the veg is starting to soften, then add the chicken thighs back to the pan.
- Pour the tin of chicken soup into the pan, and then add 2 mugs of water to cover the chicken. Bring it to the boil so it starts to bubble, then cover the pan with a lid or a piece of foil and put it in the hot oven. Cook for 40-45 minutes until the chicken thighs are cooked all the way through and the sauce is thickened.
- Remove the pan from the oven and stir the peas into the stew, then cover again with the lid or foil and leave it to sit for 5 minutes, then spoon into bowls to serve.
