A quick and simple recipe for Chicken and Veggie Soup – perfect for those chilly nights where you are short on time
1 large potato diced
2 large carrots sliced
2 leeks sliced finely
2 celery sticks chopped (leaves included)
1 onion halved and sliced finely
2 large skinless boneless chicken breast sliced finely
handfull of flatleaf parsley chopped
2 chicken stock cubes crumbled
About 1 litre water
*Add pasta or noodles if you like
First off, be sure that you wash the vegetables thoroughly, especially the leeks, they have a tendency to have sand hiding in between the layers. Chop and slice away.
Heat a pot on a meadium heat with some olive oil and add the vegetables. Stir them around to sweat them a little and begin to soften.
Add the water and crumble in the 2 stock cubes, bring it to the boil and then add the chicken slices.
Reduce the heat and simmer for 20 minutes or so with the lid on and lastly toss in the parsley, season with pepper and simmer for another 5 minutes.
Thats it, you are done.
Serve with warm crusty French loaf.