• 4 cups Cooked, shredded Sadia Whole Chicken
  • 1 tablespoon Olive oil
  • 1 large Onion, chopped
  • 3 Garlic cloves Garlic cloves, crushed
  • 2 Celery stalks, including leaves, thinly sliced
  • 2 Leeks, thinly sliced
  • 2 litres Chicken stock
  • ¼ teaspoon Ground turmeric
  • 1½ teaspoons Curry powder
  • 1 kg Potatoes, peeled and cut into 3 cm cubes
  • 1 large potato, peeled and finely cubed Large potato, peeled and finely cubed
  • 2 tablespoons Vegetable oil
  • ½ teaspoon each fennel seeds, Mustard seeds, turmeric, and sea salt



Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 5 minutes until softened


Add the celery and leeks, then cook, stirring for a further 4 minutes, until soft. Add the stock, turmeric, curry powder, and potatoes, and bring to a boil. Reduce the heat to medium low and cook for 30-35 minutes or until the potato is tender. Transfer to a blender and process until smooth.


Return to the saucepan, add the shredded Sadia Whole Chicken and return to the heat to warm through.


To make the garnish (ingredients 11-13), parboil the potato cubes and drain well. Heat the oil in a small frying pan; add the potato cubes, spices and salt and cook, stirring, until golden brown.


Ladle the hot soup into warm bowls and garnish with the spicy potatoes.

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