This chunky, satisfying chicken and potato soup recipe makes a great main course on a cold day.

Ingredients:

• ½ tbsp vegetable oil
• 25 g/1 oz lardons
• 1 onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 skinless chicken breast fillets, diced
• 1 large carrot, diced
• 2 celery sticks, diced
• 2 large potatoes, peeled and thinly sliced
• 1.5 litres/2¼ pints chicken stock
• 1 tsp chopped fresh thyme
• salt and freshly ground black pepper

Method:

1. Heat the oil in a large saucepan over a medium heat. Add the lardons and cook until crisp.
2. Add the onion and garlic and cook, stirring, until softened but not browned.
3. Add the chicken, carrots, celery and potatoes, then add the stock, thyme, and salt and pepper to taste. Reduce the heat to low and cook for 30 minutes until the potatoes have softened and the soup has thickened.
4. Serve hot.