Alison's Chicken Soup

I could often smell chicken soup from across the office. Always envious of how wonderful Alison’s lunches were, particularly on chicken soup day, I emailed her and asked for her recipe.
With all credit going to Alison, I present “Alison’s Chicken Soup”!

Ingredients

• 1 leek
• 2 cloves garlic
• 2 carrots, diced
• 3 potatoes, diced
• 1 parsnip, diced
• 1 swede, diced
• 1 stick celery, diced
• 2 zucchini
• 1L Chicken stock
• 1 1/2 cups shredded chicken

You can use a soup mix from a veggie shop or supermarket, the pre-packed veggies ready to use in a soup. It can be cheaper and you don’t have to purchase each veggie. Aldi often has good ones.

Method

1. Fry off leek and garlic in olive oil till soft
2. Add hard veggies (everything apart from celery and zucchini) and mix with leek etc.
3. Add chicken stock and bring to the boil.
4. Simmer until veggies are almost soft.
5. Add the softer veggies (zucchini and celery) and cook until soft.
6. Blend the soup, add salt and pepper to taste and then stir the shredded chicken through.

This is my new soup - previously I would NOT have blended the veggies and would have added 1/2 cup barley to it so it’s a chunky veggie, chicken and barley soup. Still good, just tried something different!