1 x Sweet Potato
Half a medium Swede
1 large white onion
2 x Medium Carrots
4 sticks Celery
1 Large Chicken breast
Handful of fresh chopped parsley
1 chicken Stock Cube.
Some olive oil.
Chop the Chicken up into small squares about 1 inch (2.5cm) and chop all vegetables up, the smaller the better.
Add a tablespoon of olive oil to a wok or frying pan and quickly cook the chicken pieces for a few minutes to seal or until all sides of the pieces go white.
Boil the kettle and add the boiling water to a jug with your chicken stock cube in anywhere between 1 litre (for thick soup) or 1.5 litres (for watery soup).
When the stock cude has fully dissolved add the stock to a large saucepan and add the chicken pieces.
Bring back to boil the chicken pieces in the stock then turn down the heat below a simmer (so water is not bubbling).
Leave like this for 45 minutes.
After 45 mins add all the vegetables and chopped parsley and bring back to a boil.
Once it starts to boil turn down to a very low simmer (only just bubbling).
Cook like this for a further 90mins stirring occaisonally.
NO NEED TO ADD SALT OR PEPPER THERE'S ENOUGH IN THE FOOD ITSELF.
TOTALLY NATURAL GOOD TASTING SOUP WITH LOTS OF HEALTHY BENEFITS - GREAT FOR COLDS & FLU.
This will make enough soup for 3 x 4 portions.
Simply divided the pan of soup into 3 (1 portion in the pan, 2 portions into tupperware containers and freeze) good for up to a month.
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