Chicken, Potato and Leek Soup

Instructions

1. 1

   Wash the potato and cut into 5 mm dice. Split the leek lengthwise, rinse between its layers and finely slice the white and light-green parts. Cut the commercially fully cooked chicken into small bite-size pieces.

2. 2

   Combine the potato, leek, broth, olive oil, thyme and pepper in a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave at 1000 watts on full power for 4 minutes, stir thoroughly, then microwave for another 4 minutes. The potato should mash easily with a fork; if needed, continue in 30-second intervals until tender.

3. 3

   Mash a few potato pieces against the bowl with a fork to lightly thicken the broth. Stir in the chicken and milk. Cover with the vented lid and microwave on full power for 2 minutes. Stir thoroughly, then microwave for 1 minute more, checking that the soup and chicken reach 165°F (74°C) in several places. Continue in 30-second intervals if needed.

4. 4

   Leave covered to stand for 3 minutes, then stir and check that the soup, including the chicken pieces, is at least 165°F (74°C). If necessary, heat in further 30-second intervals, then repeat the covered standing time and temperature check. Timings use a 1000-watt microwave; in a 700–900-watt machine, extend heating stages in 30-second intervals and rely on tenderness and thermometer checks.

5. 5

   Keep the chicken, milk and any broth requiring refrigeration at 40°F (4°C) or below until needed. Refrigerate any leftover soup within 2 hours.