Hearty chicken and vegetable soup

” this recipe is for a special friend – Chanel – she loves thick and creamy soups”

The Goodies…………..

• 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 baby marrow, diced
• 1 swede or turnip, peeled, diced
• 1 1/4 cups dry soup mix, rinsed (hints)
• 8 cups home-made chicken stock
• 1kg skinless chicken lovely legs

The mission…………

1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
2. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
3. Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper.hints –

   Packet dry soup mix is a combination of split peas and lentils.