Chicken & leek soup with crusty bread

• Chicken thighs (bone-in)600g
• Leeks500g
• White potatoes400g
• Carrots200g
• Stock cubes2 cubes
• Sliced wholemeal breadto serve

Plus salt and pepper. About £4.33 for the amounts used.

Method

1. 1

   Put 600g chicken thighs in a large pan with 2 stock cubes and 1.5 litres boiling water. Simmer for 25 minutes until cooked through.

2. 2

   Lift out the chicken. Add 500g sliced leeks, 400g diced potatoes and 200g diced carrots to the pan and simmer for 15 minutes.

3. 3

   Meanwhile, take the chicken off the bone, discard the skin and shred the meat.

4. 4

   Return the chicken, season and serve with bread from the loaf.