Beet, Potato & Chicken Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add chicken broth to soup pot along with the bone-in chicken thighs. Heat over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer 30 minutes until chicken is cooked through. Remove chicken from pot to a plate to cool. Keep broth on a low simmer while preparing other ingredients.
Heat the butter and olive oil in a skillet. Dice the onion and mince the garlic. Add to the skillet and sauté, stirring until soft – about 4 minutes. Stir into the soup pot.
Grate beets and add to the soup along with the diced potato and minced sage. Remove skin and bones from chicken. Dice into ½ inch (1.25 cm) pieces and stir into the soup. Bring to a boil, cover and simmer on low heat until potatoes are tender.
Ladle into bowls and garnish with the shredded cheese and a few fresh sage leaves (optional garnish).
If you want a gluten-free version make sure you use a gluten-free chicken broth.
|Per 350 g serving||Amount|
|Saturated Fat||3.5 g|
|Per 350 g serving||% Daily Value|