CHICKEN, MUSHROOM & BACON

This turned out to be a very tasty soup indeed and it's certainly one that I'll be making again. Apart from the obvious ingredients, there are potatoes, leeks, celery and sweet potatoes. Cooking time : 30 mins.

Ingredients:

• 2 Boneless, Skinless Chicken Breasts
• 4 Rashers of Lean Bacon
• 2 Leeks (sliced)
• 2 Celery (sliced)
• 2 Medium Potatoes (cubed)
• 2 Sweet Potatoes (cubed)
• 125g Button Mushrooms (sliced)
• 2 Cloves Garlic (crushed)
• 1 Tbsp Fresh Parsley (chopped)
• 75ml Double Cream (optional)
• 2 Vegetable or Chicken Stock Cubes

Method:

While you're preparing the veg, have a kettle of water coming to the boil for the stock. Place your sliced leeks and celery into your pan with a little oil and cook on a low heat for a couple of minutes, stirring regularly until softened but not browned. Then add the sweet potatoes and mushrooms and cook for a further 5 minutes.

Pour your boiling water from the kettle into a measuring jug containing the stock-cubes. One and a half to two pints will be enough. Stir to dissolve the cubes and then pour it all into the pan and add the chicken (which should be chopped into cubes), potatoes and parsley. Season to taste with salt & pepper.

Stir in the garlic and bring to the boil then reduce the heat to allow the soup to simmer for around 20-25 minutes or until all the vegetables are tender and the chicken is thoroughly cooked. Stir occasionally and make sure it's simmering and not boiling!

When it's ready, allow it to cool for 10 minutes while you cook the bacon in a small non-stick pan. Once cooked to your tastes, remove from the pan, cut off all traces of fat and then cut the bacon into very small pieces. Put to one side.

Transfer the contents of the soup-pan to a blending machine and blend to purée the soup. I actually used a hand-blender in the pan itself. If you choose this method, just be careful not to scald yourself! 

Sprinkle the bacon pieces into the soup, then add the double-cream (optional) and simmer for another 5 minutes. Stir well and serve in warm bowls.

Garnish with parsley and add croutons. I used "Herb & Garlic" cubed croutons.

Hope you enjoy!