Chicken Soup

Ingredients

• 70g shallot (2) or onion (½)
• 100g carrot (2)
• 100g leek (1)
• 100g celery (2 sticks)
• 60g broccoli (1 small head)
• 200g potato (2)
• 250g shredded cooked chicken (such as roast or poached chicken)
• 1 litre chicken or vegetable stock
• 2 tablespoons of olive oil

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2

Method

1. Peel and dice the shallot (or onion), carrot, leek, celery, broccoli and potato.
2. Heat the oil over a medium heat in a large saucepan, then add the shallot (or onion), carrot, leek and celery.
3. Cook for about 10 minutes, until the onion and leek has become soft and translucent.
4. Add the potato and the stock and simmer it for 10 minutes.
5. Add the broccoli and cook it for a further 2 minutes.
6. Stir in the chicken, season the soup with salt & pepper and then ladle it into bowls. We garnished it with some finely chopped parsley.
7. Serve.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

Notes