Irish Soul Soup

This recipe was created in paid partnership with Guinness Canada

Serves 4

INGREDIENTS:

2 tbsps olive oil 

1 onion, diced

2 cups/300g carrots, diced

2 cups/300g celery, diced

1 cup/150g of leeks, diced 

8floz/230ml Guinness 

4 cups/1 litre chicken stock

1lb/450g raw chicken breast, shredded 

2 tbsps flat leaf parsley, chopped 

sea salt and freshly ground black pepper 

METHOD:

1. Place a saucepan or casserole dish over a medium heat and add the two tablespoons of olive oil. Stir in the onion, celery, leeks and carrots – season with sea salt and freshly ground black pepper. Cover with a lid, reduce the heat to low and cook for five minutes, stirring every couple of minutes. 

2. Remove the lid and stir in the Guinness and chicken stock, stir and increase the heat to medium and bring to the boil. 

3. Stir in the shredded chicken, reduce the heat to low and simmer for 15 minutes. 

4. Just before you serve, stir in the chopped fresh flat leaf parsley. 

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