Savannah Sunrise Chicken‑Potato Whisper

Name: Chicken Potato Soup with Shallots
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g potatoes, diced; 200 g rotisserie chicken, shredded; 2 shallots, sliced; 2 cloves garlic, minced; 200 ml milk; 1 tbsp sunflower oil; 1 tsp mixed herbs; to taste salt and pepper

aka Chicken Potato Soup with Shallots

A gentle, broth‑kissed wander through the plains where potatoes and chicken mingle with a whisper of feta.

30minutes

166kcal / serving

4serves

Easydifficulty

no shops were harmed

Ingredients

300 gpotatoes, diced
200 grotisserie chicken, shredded
2shallots, sliced
2 clovesgarlic, minced
200 mlmilk
1 tbspsunflower oil
1 tspmixed herbs
to tastesalt and pepper

15gprotein

20gcarbs

4gfat

≈ 166 kcal each, roughly. we're not your doctor

Method

Heat the oil in a medium pot over medium heat; add shallots and garlic, sweating them until translucent (about 3 minutes).
Add the diced potatoes and stir for another 2 minutes.
Pour in the milk and 400 ml water (water is assumed on hand), bring to a gentle boil, then reduce to a simmer.
Cook 12‑15 minutes, or until potatoes are fork‑tender.
Stir in the shredded chicken and mixed herbs; heat through 3 minutes. Season with salt and pepper, then ladle into bowls.

Start the potatoes in cold liquid; this prevents them from breaking down too fast and keeps the soup silky.

Serve alongside Play a calm nature soundtrack – think birdsong at sunrise – while you sip.

So… how was it? Be honest.

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