Ingredients

Scale

2 tbsp oil

2 zucchini’s, grated

1 lb chicken fingers

2 leek stalks, diced

1 large onion, diced

7-8 large Yukon gold potatoes, peeled and diced

2 cubes @kosher_taste frozen ginger cubes

4 cubes @kosher_taste frozen parsley cubes

Salt and pepper

5 cups chicken broth (or you can use water mixed with 2 cubes of bullion cubes mixed)

1 cups sliced almonds

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Instructions

In a large soup pot, heat the oil and add your chicken fingers into the hot oil. Season with salt and pepper and cook on both sides for about five minutes total.

Then add the onions and leeks and mix together. Cover and cook for another few minutes.

Add the potatoes, the garlic, the ginger and more salt and pepper and mix well.

Add the broth to just cover the potatoes and mix well.

Then cover and cook on stove top for about 45 minutes on a medium boil.

Once the potatoes are soft, uncover pot, remove the chicken pieces, and the purée with hand blender till smooth.

Add the grated zucchini into the soup and mix.

Shred the chicken and add back into the pot, cover and let simmer on stove top for about -0 minutes.

In the meantime, toast your sliced almonds and then add to soup when serving. Or mix into the whole pot.

Author: Sarah Lasry