A delicious winter-warming soup that is perfect to use up those leftover Christmas dinner vegetables! You can use any veggies for this soup and swap chicken for turkey or any meat. Packed with flavour it’s like a hug in a bowl!
Makes 4 servings
Ingredients
- 2 chicken breasts
- 1 large onion, finely chopped
- 3 celery sticks, sliced
- 2 carrots, sliced
- 2 parsnips, sliced
- 1 sweet potato (or regular), sliced
- 1.5 tbsp olive oil
- 1 litre chicken stock
- 1-2 tbsp tomato puree
- 1 tbsp lemon juice
- 1 tsp dried thyme
- 2 tsp dried parsley
- Salt and pepper
Method
- Preheat oven to 200°C
- Season the chicken with a little salt and pepper and half the olive oil then place on a baking tray in the oven for 20 – 25 minutes
- Add the remaining oil to a large saucepan over a medium to high heat
- Add the onion, garlic and celery and cook for 2 minutes
- Add the carrots, parsnips and sweet potato with the parsley and thyme and continue to cook for 5 minutes
- Pour in the chicken stock and bring to a low simmer
- Simmer for 10 minutes
- Once the chicken is cooked, use two forks to pull the chicken
- Add the chicken to the soup with the tomato puree and lemon juice
- Simmer for another 10 minutes
- Season to taste then serve!
Lutrition 