This chicken and vegetable soup is a hearty mix and the perfect way to use leftover bits and pieces from the vegetable drawer. Leave it chunky, puree it briefly or simply mash with a fork to break up the bigger bits. At our house, there is often a pot of this soup on the go at home for hungry mouths to enjoy when arriving home from work and in need of a quick fix on a cold evening. All that’s needed to go with it is some warm crusty bread with loads of butter.
Ingredients
| 1 Tbsp | Butter |
| 1 Tbsp | Oil |
| 1 | Onion, chopped |
| 2 | Garlic cloves, crushed |
| 1 | Parsnip, peeled and chopped |
| 1 | Carrot, peeled and chopped (Main) |
| 300 g | Pumpkin, peeled and chopped (Main) |
| 4 | Organic chicken thighs, skinless, bone in (Main) |
| 1 Ltr | Chicken stock |
| 1 tin | Chopped tomatoes, 420g |
| 1 tsp | Brown sugar |
| 1 tsp | Dry mixed herbs |
| ½ cup | Chopped parsley |
| 1 loaf | Crusty bread, and butter to serve |
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Directions
- In a large pot heat and butter and oil. Add the onion, garlic, parsnip and carrot. Cover and cook for 5 minutes.
- Add the pumpkin, chicken, stock, tomatoes, sugar, herbs and parsley. Bring to a simmer and cook until the vegetables are soft, about 20 minutes. Remove the chicken thighs and shred the meat from the bone, returning meat to the soup. Discard the bones.
- Season with salt and pepper.
- Serve with warm crusty plain or garlic bread.
