Warm the cockles of your soul with this tasty and wholesome chicken and vegetable soup.
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 1/4 cups dry soup mix, rinsed
8 cups chicken stock
1kg skinless chicken thigh
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft and transparent. Add carrot, celery and zucchini. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
Remove chicken from soup. Allow to cool slightly. Roughly chop chicken meat and add back to the soup. Season with salt and pepper.
Recipe using hot cooked chicken
Pull apart hot chicken into pieces. Make the vegetable soup without the chicken thighs from the main recipe. Just before serving add hot chicken pieces to the soup.
For vegetarian soup option:
Replace chicken stock with vegetable stock. Replace chicken with herb dumplings. Add dumpling balls into the soup to cook for 15 minutes before serving.
Ladle soup into warmed bowls. Serve hot with a sprinkle of dill.